Typical dish of Venice
Cuttlefish Ink Risotto
Cuttlefish ink risotto appears with a deep, glossy black color, almost velvety, coating every grain of rice. The aroma is intensely marine, with briny notes and delicate hints of sautéed aromatics and white wine. On the palate it is creamy, savory, and slightly iodine-like, with tender pieces of cuttlefish adding texture. In Venice it is an iconic first course, often enjoyed for lunch or dinner in trattorias overlooking the lagoon.
Season: Tutto l'anno€18–28
Why it matters
This dish embodies the deep connection between Venice and its sea. Cuttlefish ink, a humble yet precious ingredient, tells the story of the lagoon’s fishermen and the Venetian art of transforming the daily catch into refined cuisine. It is one of the most recognizable flavors of Venetian gastronomic identity.
Origin story
Cuttlefish ink risotto originated in the traditional cooking of the Venetian lagoon, where cuttlefish were a common and easily available catch. Cooks began using the ink contained in the animal’s sac to enrich sauces and risottos, creating a dish with a striking color and intense flavor. Over time it became one of the symbols of Venetian cuisine, served both in homes and in historic restaurants.
Typical ingredients
riso Vialone Nanoseppie fresche di lagunanero di seppiacipollavino bianco seccobrodo di pesceolio extravergine d'olivaprezzemolo
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