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10 minutes

Cooking time

30 minutes



Wine Pairing

Askos Susumaniello


Clean the octopus and cook it in a pan with garlic, bay leaves and a drizzle of olive oil. Leave to stew for one hour in its own water.
Transfer it to the “pignata” (casserole), add half a glass of white wine, parsley, garlic, pepper, chopped onion, the peeled and deseeded tomatoes cut into strips, and finish cooking.

  • 1 kg small octopuses
  • 10-15 ripe tomatoes
  • 2 garlic cloves
  • 1 onion
  • 3-4 bay leaves
  • parsley
  • White wine
  • Black pepper grains
  • Extra virgin olive oil and salt to taste