Italian cuisine is a vast patchwork of regional gastronomies, with a rich history and an abundance of flavours. Seafood is a key part of Italian food, which shouldn’t come as a surprise, as almost all of Italy’s 20 regions have a stretch of Mediterranean coastline.
In fact, much of Australia’s own seafood eating culture is thanks to Italian immigrants, many of whom still work as third and fourth-generation fishers to this day. Octopus and squid went from being nothing more than bait or fertiliser to Aussies, to being caught and eaten by Australia’s new Italian fishing communities. Nowadays, we know the value of these species, thanks to the introduction of Italian cuisine into our gastronomic lexicon.
If you love Italian food as much as us, Sydney Seafood School has got some fantastic cooking classes on offer this winter that will be perfect for you. Check out their and Workshops, or .
Looking for some Italian inspiration for your own home cooking? These recipes are all winners.
Seafood Risotto 
Recipe Here
Risotto rice is plump, short to medium grained and high in starch, which gives this popular dish its creamy texture. Of the several different varieties, carnaroli is preferred in most regions of Italy and is said to produce the creamiest risotto. It is available from good delicatessens and specialist providores, and is more resistant to overcooking than the more commonly available arborio rice.
We have a recipe for fish stock too, if you want to go the whole hog!
Red Mullet Baked in Paper
Recipe Here
Red Mullet is a popular fish all over the Mediterranean, and several countries do a version cooked in paper; this recipe would be called Triglie al Cartoccio in Italy. Cooking in paper parcels keeps in moisture and flavour, allowing it to penetrate throughout the fish.
To really impress at a dinner party, serve your paper parcels still wrapped, and let your guests open them at the table, releasing the delicious aromas right before eating.
Black Handkerchief Pasta with Seafood and Tomato Sauce
Recipe Here
Stracci (meaning ‘rags’) is the Italian name for this style of pasta. It’s traditionally made from the off cuts after making ravioli or a similar filled pasta. Handkerchief pasta is perhaps a more appropriate name as, if the dough is passed through the pasta machine enough times, the pasta ends up with a lovely silken texture – like a silk hanky!
Bonito, White Bean & Tomato Salad with Caper Mayonnaise
Recipe Here
Not only is this recipe packed with delicious and punchy Mediterranean flavours, but it’s also the colours of the Italian flag! What could be more fitting for an homage to Italian cuisine?
Related to Tuna and Mackerel, Bonito has a full-bodied flavour and high amounts of omega-3 oils. Some people find the slightly stronger taste of such fish a little overwhelming, but hearty flavours like capers, olives and tomatoes compliment it well, creating a tasty – but still healthy – dish.
Calamari Fritti
Recipe Here
Fried calamari is one of the most classic Italian summer seafood dishes... But we think it works beautifully in winter too. It's traditionally served with just salt and lemon, but this recipe adds a delicious herby mayonnaise to dip into.
Want to try prepping the squid yourself? Check out or let Sydney Seafood School's experts teach you in one of their classes!