Chef inspiration
Seppie in Brodetto alla Gradese
This special balances baby cuttlefish, white wine, potatoes, and olives, bringing sweet brininess, maritime savor, fruit-toned acidity, and aromatic lift.
The story
About the dish
The central flavors in Seppie in Brodetto alla Gradese come from baby cuttlefish, white wine, potatoes, and olives. In the dish, baby cuttlefish sets sweet brininess and maritime savor against fruit-toned acidity and aromatic lift from white wine and gentle natural sweetness from potatoes.
Seafood gives it a place in Italy’s coastal food culture, a tradition as varied as the Adriatic, Ionian, Tyrrhenian and island shores themselves.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.