Some ingredients tell the story of the sea. Others tell the story of a choice. This year, at I Frati Rossi, octopus will be one of the protagonists — but not just any octopus.

We are fortunate to work with a local fishing boat using traditional traps (nasse), a method that ensures selective, high-quality catches. The result is exceptional octopus — large, mature specimens reaching up to five or six kilograms, with a deep, structured flavour that truly reflects the sea.

You can taste the difference

Not all octopus is the same. Much of what is available today comes from distant supply chains, is frozen and often treated to standardise texture and appearance[cite: 9, 10]. It is consistent, but lacks identity.

Trap-caught octopus is the opposite. Authentic, irregular, alive. It offers a more complex texture and a fuller flavour, requiring care and respect.

Time as an ingredient

To enhance its natural qualities, we rely on slow, low-temperature cooking. This allows us to achieve remarkable tenderness while preserving the depth of flavour.

We do not aim to transform it. We aim to accompany it. Every step respects the ingredient, allowing the sea to speak for itself.

The season of octopus

For us, this is the season of octopus. An ingredient expressed in different dishes, always guided by the same principle: starting from genuine raw material, handled with care and without compromise.

Because cuisine, before being technique, is a choice. And choosing trap-caught octopus means choosing the real sea.