Wash the octopus under running water, pat it dry with kitchen paper and lay it on a chopping board; eliminate the eyes and “beak” (the mouth) and cut it into pieces, not too small because they will get smaller as they cook. Put a heavy-bottomed pan on the stove with the olive oil, the chilli pepper broken into pieces, the garlic cloves, peeled and chopped, the bay leaves and the pieces of octopus – don’t add salt, because the water it will release while cooking already contains enough. Cook over a moderate heat for about 20 minutes, or in any case long enough for the water to evaporate. Remove the bay leaves and pour in the wine, which needs to cover the octopus completely (so don’t use a very wide pan). Put the lid on and continue to cook, over a low heat, for at least 30 minutes. Now try and "feel" whether the octopus is cooked, using with the prongs of a fork – if they go in easily, it’s ready. Leave it to cool for at least 10 minutes and serve it with its juices, which in the meanwhile will have become creamier, a delicious “intingolo” (= sauce)…  perfect for mopping up with bread at the end! The “tipsy” octopus can be served with slices of toasted bread, which are yummy covered with sauce and “fish”!