Stuffed Squid (Seppie Ripiene)
These pretty little pockets of squid, their tops cut open to show off the stuffing inside, are served at Ristorante Gambrinus, an unassuming hole-in-the-wall trattoria on the Taranto waterfront across from where the fishing boats tie up and discharge the daily catch. Nicla Granozio, an exuberant young cook from the other coast, the Adriatic near Bari, showed me how to make them. For best results, you should buy the smallest, freshest whole squid you can find.
Slideshow: Amazing Seafood Recipes