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Stefano Callegari talks again about tradition with a great Italian seafood dish. To do this he went to Focene (Rome) with Tony "Er Fiocina" Quaranta, a well-known free diving chef on the Lazio coast. The legendary stewed octopus at "40 Degrees in the Shade", caught by Tony and cooked on the beach, is enclosed in a very crunchy focaccia bread rolled out with the "kiss" technique by the Roman pizza chef. A (late) farewell to summer with a dish suitable for all seasons.
A video in collaboration with Ooni bit.ly/3IBFJdl
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