Polipetti alla Luciana: A taste of Naples’ lost fishing traditions

Did you know that enjoying Polipetti alla Luciana is like taking a bite of a Naples that no longer exists? This dish, with its simple yet rich flavors, is a reminder of a time gone by, a tribute to the fishermen of the ancient Borgo di Santa Lucia.

Cooking Polipetti alla Luciana: An art in patience

The dish’s most important ingredient? Time. The proverb “O purpo se coce int' all'acqua soja,” meaning “the octopus must cook in its own water,” encapsulates this idea. The octopus is cooked slowly in its own juices, alongside simple ingredients like tomatoes, olives, and parsley. This method preserves its delicate texture and intense flavor, making every bite a taste of the sea.

A tradition that lives on

The dish reflects the ingenuity of Santa Lucia’s people, who transformed a humble catch into a culinary masterpiece. Although the old fishing village has faded away—transformed by the urban development of the late 19th century—the recipe remains a cherished relic of Naples’ past.

Today, the legacy of Polipetti alla Luciana extends to variations like seppie alla luciana (cuttlefish) and spaghetti alla luciana, where the rich, savory sauce serves as a delicious pasta condiment. The recipe has even inspired dishes throughout Italy, each adding its own regional twist.

Bring a taste of Naples to your table

Craving a taste of authentic Italian tradition? Our Marinara Sauce is perfect for creating your own Polipetti alla Luciana. Its rich, balanced flavor, made with the finest tomatoes, pairs beautifully with seafood and will elevate your dish to a true Neapolitan delight.

Polipetti alla Luciana with La San Marzano

Ingredients:

• 600g (about 1.3 lbs) cleaned baby octopus

• 1 jar of La San Marzano Marinara Sauce

• 2 tablespoons Gaeta black olives (or any small black olives)

• 1 garlic clove

• Fresh parsley, chopped

• Chili flakes to taste

• Extra virgin olive oil

• Salt to taste

Instructions:

1. In a large saucepan, heat a drizzle of olive oil and sauté the whole garlic clove with a pinch of chili flakes (remove the garlic once golden).

2. Add the baby octopus and cook for a few minutes until they release their juices.

3. Pour in the La San Marzano marinara sauce, stir well, and add the olives.

4. Cover with a lid and let it simmer over low heat for about 45 minutes, or until the octopus is tender and the sauce has thickened.

5. Season with salt and finish with fresh chopped parsley.

Serve hot, either with crusty bread or as a sauce for spaghetti.