Last Saturday my family and I made a day out in Viareggio, in Versilia the Tuscany Coast of the Mediterranean sea.
As it was a sunny and warm winter day we went for a stroll on the beach now empty of people and umbrellas.
Viareggio is a quite interesting place. Facing the seafront, Passeggiata a Mare, there are beautiful buildings in liberty architecture.
We were delighted to find one of the beach establishment open and serving food. My choice was for a light dish, that could be an idea for a tasty appetizer or a light meal, Insalata di polpo. Octopus Salad, is easy to prepare and healthy.
What I found quite curious are the bathing establishments: their entrances to the beach are built along the style of the seafront buildings. The arches and the signs are liberty, eclectic and art deco and many of them have been beautifully restored to their original splendour of early 1900.
It is a nice contrast with the idea of easy going life that beaches bring along. Also the font used in the signs belong to the same époque and bear a resemblance with the typefont of our original Bertazzoni Logo.
I really enjoyed shooting pictures, seeing an artistic touch where it is not expected.
Insalata di Polpo – Octopus Salad
Clean the octopus and hammer it for a good ten minutes with a meat pounder, to make it tender. If octopus is frozen you do not need to hammer it. Boil Octopus in salted water with for about 20 minutes each pound (500g). Let it cool with the water until you can take it with your hands. By doing so you can easily remove the outer skin that is usually a bit slimy.
Cut the octopus and boiled potatoes into small round pieces, dress with an olive oil and lemon vinaigrette, a generous handful of freshly chopped parsley, black ground pepper; ready!