Fritto misto, alive and well in Italy
Like all standbys of classic Italian gastronomy, fritto misto — the fisherman’s catch, calamari, baby octopus, cuttlefish, dredged in flour or battered and then fried — continues to evolve.
Perhaps influenced by Japanese tempura, Italians are beginning to add color to the mix of fritto misto (literally, mixed fry) by adding julienned vegetables.
