ITALIAN ANTIPASTI – OCTOPUS
“Antipasti” (appetizers) precede the meal.
Cold or hot, simple or compound, it is part of the cultural and gastronomic tradition of Italian cuisine.
It is served in small quantities to whet the appetite while we wait for the main courses and has played an increasingly important role over time.
The restaurateurs challenge the taste buds with new combinations, focusing on impressive presentation, throwing new light on preserves, vegetables, sausages, cheese, croutons and bruschetta..
Each region in Italy has its own specialties. From dumplings in South Tyrol and tigellen in Emilia Romagna to sausages and croutons from Tuscany to Caprese salad in Campania.
The “antipasto” was already present in ancient Rome when Cicero called it “promulsis”. At that time, it was usual to open banquets with a honey wine (Mulsis), accompanied by vegetables and various sauces. In the Middle Ages, the tradition faded before having a comeback in the year 500.
THE “ANTIPASTERIA DA GALLO”
Today, an appetizer is not just a simple preamble to main courses but has evolved into a true culinary culture.
Antipasteria is aware of this and has developed its own successful philosophy starting from appetizers.
The idea came from space requirements due to (or thanks to) a kitchen that was too small for a restaurant with a traditional full menu. Meanwhile, its success is based on the tradition of Italian appetizers.
In a cozy atmosphere, in which you feel at home, small treats are served on a daily basis.
Giovanni, originally from Apulia, gives his customers (who appreciate the authenticity of his dishes in the Old Town of Nuremberg) as much as he can about the Italy he keeps in his heart.
Together with his wife, who helps in the kitchen, he remains true to the authenticity of typical Apulian dishes.
Here’s the recipe for an “antipasto” he made for us.
Clean the octopus, remove bowel, eyes and beak and wash it under cold running water.
Bring a pot of water to boil, add salt and the octopus.
If you like the tips of the tentacles to roll up, soak them into the water and take them out several times.
Cook for about 30-45 minutes.
With a fork you can check the cooking time. Once it’s done, let it cool down in the water.
Now cut off the lid of a plastic bottle and press the octopus firmly inside it.
Cut the end of the bottle into tabs and bend them over the octopus.
Close the bottle with foil and keep it in the fridge for at least 24 hours.
Afterwards, you can cut the octopus into very thin slices and serve them on a plate with a little extra virgin olive oil, salt, pepper, garlic and parsley.
To taste excellent antipasti in an Italian family atmosphere, you shouldn’t miss a visit to the Antipasteria da Gallo in Nuremberg.
Are you traveling in Italy and would like to enjoy regional appetizers?
On our tours, you can taste the flavours of Sorrento on a boat, or try some traditional Tuscan appetizers in Tuscany, Calabria, Emilia Romagna, Apulia and in many other places.