Chef inspiration
Risotto al Nero di Seppia alla Veneziana
The character of Risotto al Nero di Seppia Veneziana starts with baby cuttlefish; on the palate, that means sweet brininess and maritime savor.
The story
About the dish
Davanti’s archive entry for the documented preparation lists baby cuttlefish, cuttlefish ink, and Carnaroli rice; on the plate, sweet brininess and maritime savor stands beside saline, mineral depth; at the end, one finds a mellow grain character.
The regional wording of Risotto al Nero di Seppia alla Veneziana opens onto a varied cuisine shaped by lagoon, plain and mountain, with seafood, rice, polenta, vegetables and centuries of trade.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.