Luigi De Caro
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Bloody Brilliant.
This pasta with polpo and melanzane is an absolute knockout. The octopus? Cooked beautifully—tender, not chewy, with that perfect bit of char that makes you stop mid-bite and swear under your breath. That’s how it’s done.
And the melanzane sauce? Rich, silky, full of depth—like the eggplant’s been slow-dancing with olive oil, garlic, and tomatoes all day. It hugs the pasta like it means it.
This dish has guts. It’s rustic, honest, and packed with flavour, but it’s refined too—nothing overdone, just every element singing in harmony. Exactly what great Mediterranean food should be.