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Not only does the octupus often feature on the fish menus of Italian restaurants, but it is also found elsewhere. This is due to its easy availability, its tastiness as well as its versatility in the kitchen.

To enhance its taste, all you need to do is take some precautions during the cooking process and pair the octopus with ingredients that do not overpower its unique flavor. Because of its nutritional properties, also suitable for low-calorie diets, experts suggest including a portion of octopus in our weekly diet. Throughout this article we will analyse its health benefits, also thanks to the collaboration of Dr. Domitilla Grasso, a biologist and nutritionist.

 

The beneficial properties of octopus

Besides being a highly intelligent animal, the octopus is tasty and healthy. It contains mineral salts (calcium, magnesium, potassium, phosphorus), which are useful for both the bones and the mind; moreover, it provides a good dose of vitamins, including vitamin C, which is excellent to boost our immune system, especially when the weather changes due to the alternating seasons.

Thanks to its low-fat content and protein intake, it is also recommended in low-calorie diets. As it contains, compared to other large fish, lower concentrations of methylmercury, a substance which is toxic to our body, you can also consume a large portion of it.

 

Some tips to best enjoy it

If we buy fresh octopus, it is always advisable to freeze it before cooking since, thanks to the variation in temperature, its fibres can break more easily. It can be cooked both in a pressure cooker or in a saucepan, in which a vegetable broth has been previously prepared with aromatic herbs, such as wild fennel; its taste will be even richer.

To check the state of the cooking process, just insert a toothpick into the part between the head and the tentacles: if it comes out easily, then the octopus is ready. Once cooked, it can be eaten simply with the addition of a drizzle of oil and lemon, or used as an ingredient for other recipes.
Thanks to its intense yet delicate flavor, it can be combined with different ingredients as well as accompanying sauces, and can also make an excellent filling for tasty sandwiches.

At Il Piccolo Mondo Restaurant, where the quality of the raw materials is always guaranteed, you can enjoy a delicious octopus salad with potatoes, green beans and pesto, or try the octopus in other delicious variations occasionally proposed by the chef, such as octopus with couscous of pulses and seasonal vegetables.

 

 

The fish products, as well as being delicious, are valuable allies for our body. Rich in proteins, vitamins and mineral salts, they are essential in the diet  (eating fish 3 times a week is recommended). Quality and freshness, of course, are essential characteristics.

 

Fish products: nutritional properties

Fishery products are rich in proteins of high biological value (about 15-20%), which are more digestible than the proteins present in mammalian meat. They contain mineral salts such as calcium, iron, phosphorus and iodine. They are also a source of vitamin A, a powerful antioxidant, B vitamins and vitamin D, essential for bone health. Blue fish and salmon, in particular, are rich in omega 3, polyunsaturated fats that keep cholesterol levels low and prevent the onset of cardiovascular disease.

The percentage of fat varies from species to species, depending on age and biological cycle. Skimmed fish products include mussels, shrimps, squids, anchovies, lobsters, cod, sole, sea bass, clams, octopus and cuttlefish.

 

Classification of fishery products

Fish products are divided into:

  • fish, vertebrates, which according to the skeleton are divided into bony fish (e.g. sea bream, ombrina, bass) and cartilaginous (e.g. race);
  • crustaceans, with an external skeleton called carapace (e.g. shrimps, lobsters and prawns);
  • molluscs, invertebrates, whose shell may be single and external (e.g. sea snail), external bivalve (e.g. mussels and clams) or internal, as in the case of cuttlefish, octopus and squids.

 

How to recognize fresh fish

To check if the product is fresh, it is necessary to evaluate some characteristics:

the fish’s eye must be vivid and protruding, not hollow and opaque;
the product must have a delicate, marine odour, not acrid and pungent;
the skin must be bright and iridescent;
the meat must be elastic and firm.

At Il Piccolo Mondo restaurant you will find fresh fish products every day, coming from auctions and daily deliveries. The summer menu offers delicious appetizers from the kitchen, raw seafood, seasonal first courses, tasty main courses, fish of the day in different preparations, in addition to the valuable crustaceans of our aquarium. Come and visit us in via Aurora 39, a few steps from via Veneto. You will find the sea in the heart of Rome!

For reservations, please contact us at + 39 06 42016034.