The texture of the octopus inside and out was so appealing — chewy on the outside and tender inside, and it was paired with a well-cooked Italian broccoli, which is more delicate than its American counterpart. Salmoriglio is a nice, simple olive oil-based sauce commonly used in Italy to dress fish. Its slight pungency balanced the octopus and broccoli, and overall the balance of taste and expression was its keynote. Balanced, refined, gentle, dulce!