Octopus bruschetta, cherry tomatoes, chicory and olives with mayonnaise

IFSE's proposal for the White Condiment obtained from the best Trebbiano Modenese grapes
Chef: Riccardo Marello
Photographer: Saverio Pisano




  • Slices of toasted homemade bread n.4
  • Octopus tentacles n.2
  • Lemon thyme g.4
  • Shallot g. 40
  • Taggiasca olives 30 g
  • Tomato fillets 40 g
  • datterino g.40
  • Puntarelle g.40
  • Basil leaves n.12
  • Extra virgin olive oil g. 20
  • Salt to taste
  • Ground white pepper. to taste
  • Delicious Rosé g.15


  • Octopus cooking water 50 g
  • Agar agar g.1
  • seed oil 150 g
  • Lemon juice 2 g
  • Delicious Rosé g.8
  • salt g.3
  • egg yolk 30 g
  • strong mustard g.6


Cook the octopus tentacles in a liter of water with the lemon thyme and peeled shallots. Once cooked, let the tentacles cool and set aside 50 grams of cooking water.
Cut the octopus, the chicory, the tomato fillets and season them in a container with the roughly chopped olives, the extra virgin olive oil, the Prelibato Rosè and season with salt and white pepper. Bring the octopus water with the agar agar to the boil and let it cool. In a jug, whip the egg yolks, the Prelibato Rosè, the mustard, the lemon juice and the salt with an immersion blender and emulsify with the oil as for a classic mayonnaise, finally add the gelatinised octopus water and continue to emulsify until to obtain a homogeneous sauce.
Arrange all the ingredients over the bruschetta and garnish with mayonnaise and basil leaves.