totano

Sounds exciting, looks weird, but it's really just another species related to calamari that the Italians want to stuff or serve as antipasti or put in your zuppa di pesce. You wouldn't know the difference on your plate, although it is the star attraction of the Ligurian speciality, siluri ('torpedoes') that sees them stuffed with breadcrumbs, garlic and cheese, and cooked in wine and tomatoes.

In Naples and down the Amalfi coast they make totani con patate, frying them with onions and garlic, then frying potatoes and mixing them together; some add tomatoes:

On the island Capraia, totani ripieni is a totem dish, and celebrated every November in the Sagra del Totano.