400g of fresh little squids, already cut into rings,
200g of 00 flour,
1 litre of corn oil.
Frying is the ideal cooking method for squid. The common squid, the best species, is widespread in the waters of the Gulf of Trieste. It is particularly abundant from late spring until the end of summer. Be careful not to confuse it with the “totano”, a less valuable mollusc (with triangular fins in a dorsal position).