Calamari alla Griglia 🦑

Seafood just tastes better in Italy.

If you’ve ever had a European summer, you know the scene. You’re dining outside at a lido - beach hut - the air heavy with salt and sunscreen. The food arrives. Nothing fancy: a simple plate of grilled fish, maybe a squeeze of lemon, a drizzle of local olive oil.

Then you take a bite, and it’s perfectly fresh and tender. You wash it down with a crisp white and think - this little shack could have a Michelin star.

So what’s the secret?

Yes, it’s the freshness. But we’ve got some of the world’s best seafood right here in South Australia. Yes, it’s the view. But stand at Port Willunga with a glass of Pecorino in hand, and you’ll rival the Amalfi Coast.

The real answer? It’s the Italian approach.

They understand texture. They know that great seafood doesn’t need beer batter or marinades - just the right balance of crisp and tender, achieved in minutes with good olive oil and heat.
My grandparents from Le Marche (seafood heaven) made the best example of this: Calamari 'alla Griglia' - on the grill!

It's a subtle twist on typical calamari - crispy toasted breadcrumbs give way to tender pieces of freshly cooked squid. 

Click here for our Calamari alla Griglia recipe.

Serve with a lemon wedge and a chilled glass of our new Pecorino. One mouthful and you’ll see - it’s Mediterranean Summer on a plate.

Buon appetito,

Matteo Grilli
Owner & Winemaker