“Lu purpu alla pignata”, stewed octopus, is cooked inside an earthenware pot, consisting of a typically shaped pot usually used for cooking legumes. Once it had been filled with all the ingredients, it was put on the fire of the house fireplace, in order that the octopus could be cooked slowly in its own liquid. Today this recipe can be prepared in two ways: one includes the addition of potatoes and the other one does not include them. Tourists really appreciate the strong taste of this dish reminding to the traditions both of sea and earth.
