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Seafood that comes from reefs, di scoglio, is often more prized than their relatives that live around the bottoms, as in the small triglie di scoglio (red mullet), famous in Puglia. It's the same for octopus.

But now, al scoglio is often used for any dish that involve shellfish: spaghetti allo scoglio.

Text © Dana Facaros and Michael Pauls

Images by: Antonio Castagna