Polpetielli alla Luciana

A Neapolitan Way of Cooking Octopus

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

In introducing the section on octopus in her book La Cucina Napoletana Signora Caròla warns her readers to be sure to buy the true octopus, the one with a double row of suckers along each tentacle, i.e. those on pp. 213–14, and not to be satisfied with the inferior ‘sinisco’ (diminutive ‘sinischiello’) which is the local name for the kinds with a single row of suckers.

‘The differences between the two sp