Specialties: raw fish

Ricci, octopus and cuttlefish, mussels, walnuts, canestrelli, razor clams, oysters, calamari, anchovies, trigliette, shrimp and prawns are part of the tradition of Apulian and in particular Bari fishermen. The sea urchin is the undisputed sovereign among the raw of the sea: once the thorn-shell is opened in two, its orange and fragrant pulp is extracted and tasted with a piece of homemade bread or focaccia.
Raw octopus is also inevitable. These are small animals that, after being cleaned, are knocked down with a wooden stick, then rattled on a rock and finally placed in a low basket where the fisherman shakes them for about an hour until the tentacles they turn into ring curls. This complex process, called in dialect “arrzzè u pulp”, is fundamental for the relaxation of the contracted nerves to make the meat tender and the octopus takes on the form from which the name of pulpe rizze (curly octopus) derives.
Allìive are small cuttlefish that do not exceed 3-4 centimeters and are eaten simply by depriving them of a small bone, possibly with a drizzle of oil and a splash of lemon. If you do not want to consume them whole, cut the bag into slices and the head into small pieces and you have the tagghiatedd, or the cuttlefish noodles.