Seppie in umido

01 / ABOUT THE DISH

About the dish

Seppie in umido is a traditional dish originating from Venice. The dish is usually made with a combination of sliced cuttlefish, onions, garlic, tomatoes, tomato paste, cinnamon, ginger, nutmeg, rosemary, oil, salt, and black pepper. The onions and garlic are sautéed in oil until soft, and then mixed with the rosemary and cuttlefish. The mixture is covered with water and simmered for more than half an hour, and the tomatoes, tomato paste, spices, salt, and pepper are then added to the pan. The dish is slowly cooked until the sauce becomes thick and the cuttlefish is tender. Seppie in umido is typically served over polenta.