italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes


white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes


italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news


Italian cuisine
italian cuisine at home
Promote Your Page Too

Italian Cuisine at Home
on Google+


Italian language

Spanish language

The description and the Italian recipes of the cephalopods 

  flying squid (totano): description and Italian names 


The flying squid is a cephalopod often confused with the squid, however not similar for the following reasons: at first the flying squid colour is pink violaceous, while the squid is white. Then the fins: those of the flying squid are triangular and are at the rear. The flying squid is able to fly through the air to escape its enemies. The flying squid can soar at speeds of over 30 mph (50 km/hr), and sometimes fly as far as 160 feet (50 meters) at a time! The flying squid spreads the membrane between its tentacles and uses it like a wing, and uses its front fins to stabilize its body. As the other cephalopods it is a predator and feeds with crustaceans and fishes, that is not rare to find in its body while cleansing. It lives on muddy bottoms, up to 2.600 feet (800 mt) and can grows up to remarkable size  33 lbs in weight and 3,28 feet in length (15 kg in weight and 1 mt in length), but the more common size is 11,80 inches in length (30 cm). The small flying squids, particularly soft, are  3,90- 4,70 in ( 10812  cm) of length. They are fished in the Adriatic and all the Mediterranean see with the trawl fishing system, called totanare.

It is purchased usually fresh, because the conservation makes the meat rubbery. Otherwise if fresh the meat is elastic and strong, the skin has a granular consistence and the internal organs have a good sea smell.

The cleansing process is the same of the squid: must be beheaded  and all the intestines must be removed, then rinse very carefully for eliminating from the body the mud. It is very important to remove the bone, long and transparent and very elastic. From the head are used the tentacles, removed from their suckers.

In the cooking the flying squid is valued for its flavour strong and delicate together: The meats are thick and not very tender. For this reason is combined with light sauces which make it tender, however it is possible to grill the smallest exemplars.

The Italian flying squid recipes proposed by Italian Homemade Cooking


Custom Search

go to the home page