Rinse and clean the inside of the calamari, cutting off the head and setting it aside. Cut up the tentacles and mix with chopped garlic, breadcrumbs, parsley and olive oil.
Fill calamari with this mixture and arrange in a baking dish, drizzle with oil and a bit of water. Cook in a preheated 320°F-340°F oven for about 20 minutes, then raise the temperature to 400°F and broil.
Delicate, with flavors and hints of sweetness provided by the bread, which balances the dish. A white wine with a delicate yellow flower bouquet, with jasmine notes and hints of yellow fruit. A wine with a straw-yellow color that is dry, fresh and still with a low alcohol content. D.O.C. Castel del Monte Bianco
If you want to make the calamari slightly crunchy, once they have been cooked, place them in the oven at 390 degrees Fahrenheit and let them bake au gratin for 5 minutes.