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Venice (Italy)
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Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
450kcal
38gProtein
20gCarbs
25gFat
3gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🐟 Fish
Venetian Cuttlefish in Black Ink
How to order / say it
Say it
Seppie al Nero — [SEP-peeh ahl NEH-ro]
Order
I'd like the seppie al nero, please.
Locally
Vorrei le seppie al nero, per favore.
Say locally
Cuttlefish cooked in its own ink with garlic, onions, and tomatoes.
Why try it?
Seppie al nero is a quintessential Venetian dish, showcasing the city's mastery of seafood with a distinctly dramatic presentation. The dish reflects the innovative use of local resources and historical culinary techniques.
How it tastes
The black ink gives the dish a deep marine taste with savory, earthy undertones. The cuttlefish is tender and rich, with a slightly briny flavor that is balanced by the sweet tomatoes and aromatic garlic.
Origin & History — first documented: 1600
Dating back to the late Renaissance, seppie al nero was popular among Venetian fishers who utilized every part of the cuttlefish. The dish became a staple in Venetian households, celebrated for its bold flavors and creative use of ink.
Recipe
Ingredients
- 🦐 500 g cuttlefish
- 🥕 200 g tomatoes
- 🧄 100 g onions
- 🧄 3 cloves garlic
- 🦐 50 g black ink
- 🫒 30 ml olive oil
Method
- 1 Clean and cut the cuttlefish into medium pieces.
- 2 Sauté onions and garlic in olive oil until translucent.
- 3 Add cuttlefish, tomatoes, and ink; simmer until tender.
- 4 Serve the dish with polenta or bread.
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