Moscardino

The Moscardino belongs to the octopus family but remains significantly smaller than the classic octopus. That’s exactly what makes it so interesting: Its meat is naturally more delicate and doesn’t require a long cooking time to become melt-in-your-mouth tender. In terms of flavor, it’s more subtle and delicate than its larger relative, with a slightly sweet, nutty note that many find particularly elegant. The Moscardino is traditionally processed by Antonio Vasile, a fishmonger who draws on a long family tradition of fishing and fishmongering. His commitment has always been to supply only the finest catches, the kind typically served in upscale restaurants from Milan to Bari. With the Moscardino, you bring top-notch indulgence with Italian flair right into your own kitchen.

In southern Italy, moscardino is traditionally cooked in a pan or pot—it’s rarely prepared in a complicated way, because its flavor needs no distraction. A classic dish is moscardini in umido: slowly braised in tomato sauce with garlic, parsley, and a splash of white wine until the meat is tender as butter. Our recipe for cuttlefish in tomato sauce works just as well with Moscardino—just shorten the cooking time slightly.

If you prefer a quicker option, simply sear the moscardini briefly over high heat in olive oil and season with sea salt, lemon, and a bit of chili. This preserves their tender texture and lets their natural flavor shine through. Moscardino also shines when served cold: as Insalata di Moscardini with fresh ingredients, a splash of lemon, and olive oil—a summer classic from the southern Italian coast.

Perfectly suited for: