I know the title is not very comprehensible but the way you call this dish made with those little octopus is also the way you cook them. "Murati" means they are "burried" like behind a wall, basically they are cooked with a lid on. Closed up! The secret to make this recipe delicious is:
a) that the octopus must be very small and with a double row of suction cups (who on earth told me that google is a good translator!!!!! "suction cups is horrific!), any way you understand what i mean,  if you have ever seen an octopus you know you can find two kinds of octopuses: those with a single row of s.c. and those with a doubel row of s.c. The small ones when they are cought between may or june have a double row of bla bla bla... and we call them "maiolini" which means from may (Maggio) and they are very tender.
Going back to the recipe, the second secret is getting a very very good tomato sauce! Who ever came to Case Vecchie knows that my tomato sauce is what i call "heavy drug" since once you get used to it...

Here is the recipe:

• 1/2 midum size red onion finely diced
• 1 clove of garlic (not diced, i keep it whole so that you can discart it before eating)
• 1 kl fresh maiolini octopus
• 3 cups tomato sauce
• 1 cup white wine

Sauté onion and garlic and add the octopus, once the tentacles are nice and curly add the wine, let it evaporate then add the tomato sauce and cook for 20 minutes with the lid on.  serve warm with some basmati rice or pilaf rice on the side.