Typical dish of Venice
Cuttlefish in Ink with Polenta
Cuttlefish in ink with polenta is a dish with a deep, glossy color, almost velvety, where the mollusks are slowly stewed in their natural ink. The dark sauce coats tender pieces of cuttlefish, with an intense sea flavor and a slightly iron-like note, balanced by the sweetness of onion. Alongside, soft and steaming polenta absorbs the sauce, creating a creamy and comforting contrast. It is a rich and enveloping main course, typical of the most authentic Venetian tables.
Season: Tutto l'anno€14–22
Why it matters
This dish tells the lagoon soul of Venice: the daily catch and the ingenuity of traditional cooking in making use of every part of the fish. The use of cuttlefish ink, an ingredient deeply tied to the Adriatic, makes the recipe immediately recognizable and unmistakably Venetian.
Origin story
Cuttlefish in ink originated in the home kitchens of fishermen in the Venetian lagoon, where the ink was used to flavor and color fish stews. Over time the preparation was refined in the city’s trattorias, finding its ideal accompaniment in Venetian polenta. The recipe has remained remarkably faithful to its humble origins.
Typical ingredients
seppie freschenero di seppiacipollavino biancoolio extravergine d'olivapolenta
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