polpo

Grilled or stewed, polpo often appears either as an antipasto or a main course (or occasionally, even in a pasta sauce)

Sometimes called piovra (a Norman French word), though in everyday speech that is more often a reference to the many-tentacled Mafia.

Also spelled polipo, folpi or folpeti. Small ones are polipetti. Purpu is the word in Puglia.

polpo alla luciana: stewed in tomato, garlic, parsley and capers. A traditional Neapolitan dish.

polpi in purgatorio: in a very spicy sauce (Abruzzo and Molise).