My first time trying octopus ragu, and it is most intriguing. The sauce is enriched with Nduja and bone marrow, but the distinctly fishy taste of the octopus shines through pleasantly. Barley-esque pearls of fregola pasta combined with the ragu bring to mind a risotto’s creamy, velvety texture, whilst chilli oil and chives add subtle heat and a delicate onion aftertaste respectively.
Taste: 3.5/5

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