Dish

Seppioline con piselli

Cuttlefish with Peas

Seppioline con piselli is a dish that is typically made by cooking cuttlefish in a tomato-based sauce, which is then combined with peas and other herbs and spices. The dish is often served as a main course, and is popular in many parts of Italy.

European cuisine› Mediterranean cuisine› Italian cuisine

Seafood› Mollusk Dish› Cuttlefish Dish

Origins and history

Seppioline con piselli has been a popular dish in Italy for centuries, and is believed to have originated in the southern part of the country. The dish is often served at special occasions and celebrations, and is considered to be a true Italian delicacy.

Dietary considerations

Seppioline con piselli is a seafood dish and is not suitable for those with seafood allergies or sensitivities. It is also not suitable for vegetarians or vegans.

Variations

There are many variations of seppioline con piselli, with different regions of Italy having their own unique take on the dish. Some variations include using different types of seafood, such as squid or octopus, and using different herbs and spices in the sauce.

Presentation and garnishing

Seppioline con piselli is often served in a shallow bowl, with the cuttlefish and peas arranged on top of the tomato-based sauce. A sprig of fresh parsley or basil can be used as a garnish.

Tips & Tricks

When making seppioline con piselli, it is important to use fresh seafood and high-quality ingredients. The sauce should be well-seasoned, but not overpowering, to allow the flavor of the cuttlefish and peas to shine through.

Side-dishes

Seppioline con piselli is often served with a side of pasta or rice, which helps to soak up the delicious tomato-based sauce. A side salad or vegetable dish can also be served alongside the seppioline con piselli.

Drink pairings

A light red wine, such as a Chianti or Pinot Noir, pairs well with seppioline con piselli. A crisp white wine, such as a Pinot Grigio or Sauvignon Blanc, can also be a good choice.