From The Food Encyclopedia by Jacques Rolland and Carol Sherman
The Italian name for squid, Loligo vulgaris. This cephalopod has a long body with swimming fins at the rear, two tentacles and eight arms. The name comes from the Medieval Latin calamarium, meaning "pen case", and the Latin calamus, "reed pen", because of the inky liquid excreted by the squid and used in pastas and sauces. Calamari are eaten throughout Italy, often dredged in flour and deep-fried, especially the small ones, called calamaretti. Medium-size squid may be stuffed with bread crumbs, garlic and herbs and sautéed in olive oil.
