Chef inspiration
Risotto al Nero di Seppia alla Veneziana
This special pairs baby cuttlefish, cuttlefish ink, and Carnaroli rice; together they bring sweet brininess, maritime savor, saline, mineral depth, and dark maritime savor.
The story
About the dish
At the heart of Risotto al Nero di Seppia alla Veneziana are baby cuttlefish, cuttlefish ink, and Carnaroli rice. Slow cooking gives it time to soften, concentrate, and gather savory depth. It lets baby cuttlefish bring sweet brininess and maritime savor; cuttlefish ink bring saline, mineral depth and dark maritime savor; Carnaroli rice bring a mellow grain character that carries the surrounding flavors.
It opens a window onto a varied cuisine shaped by lagoon, plain and mountain, with seafood, rice, polenta, vegetables and centuries of trade. In the dish, baby cuttlefish contributes sweet brininess and maritime savor, giving that cultural setting a sensory anchor.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.