Ri Gastro Squid week

On a gastronomic inscription chiselled in stone from the 5th century BC that was discovered in Athens by accident, among the sea foods listed is the wise sorceress, the godlike squid, supposedly able to predict the future of Poseidon himself, who was the master of seas high and low.

That is proof that people have savoured squids (lat. [i]Loligo vulgaris[/i]) since ancient times. Of all the cephalopods, squids are supposedly the most delicate and most frequently used for food in these parts. The local population fishes for squid during fall and winter, although they are scarce at the time, but are also larger and taste better than the ones fished in the summer. Fresh squid is very healthy and rich with high quality proteins and fats as well as other micronutrients. Due to cromatophores, squids change colour if touched, which is an indicator of freshness.

Squids are an unavoidable part of Mediterranean cuisine and there are various ways to prepare them. You can serve squid raw or grilled, sautéed, and even stuffed because of its shape.