the European flying squid

Sounds exciting, looks weird, but it's really just another species closely related to calamari that the Italians want to stuff or serve as antipasti or put in your zuppa di pesce. You wouldn't know the difference on your plate, although it is the star attraction of the Ligurian speciality, siluri ('torpedoes') that sees them stuffed with breadcrumbs, garlic and cheese, and cooked in wine and tomatoes.

In Naples they cook them with potatoes and garlic: totani con patate.

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