Octopus carpaccio
This octopus, after steam cooking, is cut into small chunks and pressed. The heat treatment during processing allows conservation without the use of preservatives.
Dressed with garlic, oil, lemon or vinegar – a great starter.
Flavour is enhanced when added to a salad of rocket and Treviso chicory.
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Suggested
Extra-virgin olive oil "Bourbon del monte"
Vermentino Toscana IGT
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