am pretty sure that Pescheria Azurra lets everyone pay with a credit card now, but what do I know.
With the spring reticently rolling around, the iconic preparation of braised squid and peas is a Neapolitan tradition. I make this recipe just as the fresh peas appear at Pignasecca and I use medium sized adult squid. In Naples we enjoy squid on Fridays because we still eschew meat for borderline spiritual, mostly superstitious reasons that day. You do you!