Salento octopus in spring: made by chef Ivan Tronci
Salento octopus in spring is an explosion of colors and flavors.
The cooking was done in pignata and, instead of cooking it together with the tomato, our chef used a purée of chickpeas flavored with rosemary together with various seasonal vegetables.
Ivan wanted to sign his creation, using ingredients from the Far East: (meta of his last trip) nori algae and almonds to wasabi.
Onion of Tropea
White pepper beans
Almonds with wasabi