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Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥480kcal
💪35gProtein
🌾42gCarbs
🥑20gFat
🌿5gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🦐 Shellfish

Venetian Cuttlefish Stew

How to order / say it
Say it Seppie in Umido — [SEP-pee-eh een OO-mee-doh]
Order I'd like the Seppie in Umido, please.
Locally Vorrei le Seppie in Umido, per favore.
Say locally

A savory stew with cuttlefish, tomatoes, and peas, often enjoyed over polenta.

Why try it?

This hearty stew represents Venetian comfort food, showcasing local seafood in a rustic, robust preparation. It's a dish that brings Venetian warmth and the authentic flavors of the lagoon to life.

How it tastes

The stew is deeply flavorful, with tender cuttlefish pieces absorbing the full-bodied tomato broth. The sweetness of peas cuts through the savory sea-flavored notes, finished with a hint of fresh herbs.

Origin & History — first documented: 1800

Utilized since Roman times, this dish has evolved into a classic Venetian stew, celebrated for its simplicity and depth of flavor. By the 19th century, it was entrenched in Venetian tradition and typically enjoyed with corn-based polenta.

Recipe

Ingredients

  • 🦐 400 g cuttlefish
  • 🥕 300 g tomatoes
  • 🥕 150 g peas
  • 🧄 100 g onions
  • 🫒 50 ml olive oil
  • 🌿 10 g parsley

Method

  1. 1 Clean and cube the cuttlefish, sauté in olive oil until opaque.
  2. 2 Add chopped onions and cook until soft, then add diced tomatoes.
  3. 3 Incorporate peas, simmering until the vegetables are tender.
  4. 4 Garnish with fresh parsley and serve over polenta.

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All Europe recipes — Italy — Venice — Venetian Cuttlefish Stew
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