Eight legs, no fears

Grilled octopus with saffron risotto at Mosto in Beijing.[Photo provided to China Daily]

Each region of Italy has a unique way of preparing octopus, he says: "From the process used in Liguria with basil to the one in Campania with tomatoes in Puglia olives. Traveling around Italy is a culinary journey where people can sample Sicilian octopus seasoned with citrus, Sardinian octopus with celery, and Tuscan octopus cooked in red wine."

While he's been raised on Mediterranean technique, Boccelli has already come to appreciate what Chinese chefs can do with octopus.

"I particularly enjoy munching on deep-fried octopus as a snack in China," he says. "The crunchy texture combined with the savory flavoring is so delicious. I also love the Chinese way of preparing octopus with long beans and black bean paste."

Does he have a secret for grilling octopus?

"Adding a good touch of extra virgin Italian olive oil to octopus is something I always do to get the perfect flavor," he says.