Out of this world smokiness, with all flavours and moisture still locked within this huge octopus tentacle.
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How is this achieved? They use Josper Grill, an expensive machine which is both a grill and an oven. Anything put into the Josper is grilled using charcoal at high temperature. Since it's fully enclosed in an oven, no moisture or flavours escapes. I had my first Josper grilled meat at Izy, and I'm happy that Grissini does it better.
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The octopus has an otherworldly smokiness with a thin layer of crisp, and beneath that is juicy and flavourful octopus flesh. The thinner part of the leg is smooth and tender, while the thicker part has a fibrous internal texture. There's also a 'collageny' gelatin which adds to the play in texture. What I did - closed my eyes, hold the octopus close to my nose, smell the smokiness of it, then still with eyes closed, chew on them and experience the flavours and texture. When I opened my eyes again, I realise I'm still on Earth.
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Impressed by the flavours, I asked a question - what's the seasoning on the octopus? Hyruddi our friendly server asked the chefs and came back with the answer - only salt, pepper and olive oil. Unbelievable.. But true.
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Bonus: the Taggiasca olives that came with it.

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