Polpette di polpo, or octopus meatballs, are a signature dish from Puglia, particularly cherished in Salento for aperitifs. The dish is made by blending boiled octopus with bread soaked in milk, parsley, and sautéed with garlic, oil, and chili pepper.

After forming the mixture into meatballs, they are either fried or baked. Some variations include the addition of grated pecorino, adding a zesty twist to this flavorful southern Italian delicacy.