This dish comes straight from my Dad, Paolo, who’s been making it for as long as I can remember. Fresh breadcrumbs, chopped tentacles, parsley, garlic, capers, Pecorino, and lemon zest all come together for a filling that’s zesty, briny, and unforgettable. Don’t worry if seafood feels intimidating... this recipe is surprisingly simple and will transport you right to a beachside trattoria in just one bite. 👉 Try it here: https://www.vincenzosplate.com/easy-italian-stuffed-calamari-recipe/ | Vinc

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