Between them they keep alive a tradition that goes back centuries, a tradition celebrated on the plate in the form of stuffed mussels, marinated anchovies, octopus salad, deep-fried sea anemones, prawns with cannellini beans, and linguine with spiny lobster.

BBC: Sardinia, land and sea

The deep-fried parcels with beef, prawns or palm hearts, doused with chili sauce and washed down with a glass of sugar cane juice, hit the spot.

WSJ: Chow Down in S?o Paulo: On Chef Alex Atala's Trail