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.

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