Paccheri Polpo Rosso – Neapolitan Legend

A Sunday in Old Naples

It is said that in an old neighborhood of Naples, in the outskirts of Santa Lucia, lived an elderly woman named Rosaria. Every Sunday, she would cook for her grandson a dish that had the color of blood, the aroma of the sea, and the character of the south. The recipe was a secret, but the neighbors could smell it: thick tomato sauce, tender octopus, salted anchovies, olives, oregano, and garlic slow-fried to perfection.

The Secret of Flavor and the Passion for Cooking

She used paccheri – “because they are the only pasta that holds all the flavor in its heart,” she would proudly say. These large and hearty pasta pieces were perfect for holding all the rich sauce and the deep sea flavor she created. Pasta and octopus, combining both the sea and the land, were a blend like no other.

A Taste of Life and the Sea

The dish, with its deep red color and the scent of the sea, became known throughout the neighborhood as Polpo Rosso – a true embrace of Naples, between the waves of the sea and words that were few but full of meaning. It was a simple dish, but one filled with emotions and memories of Naples. This dish was a celebration of flavor, a journey through the city’s old traditions, and a love for cooking that was passed down from one generation to the next.

The Richness of Tasting Life

There is no point in giving this dish any other name. Polpo Rosso was more than just a meal – it was a piece of Naples that helped preserve the connection between generations. It had its name, and every bite was a memory of the past, filled with love and care. This dish continues to be served on the tables of Naples, a reminder that speaks of the richness of tradition and the love for cuisine.