Seppie con piselli, or cuttlefish with peas, is a traditional dish from the Emilia-Romagna region of Italy. This seafood dish can be found in various towns and communes in the region, including Bologna, Modena, and Parma. It is a popular dish in local restaurants and can also be found in specialty seafood shops and markets in these areas.
One recipe for seppie con piselli involves sautéing onions and garlic in olive oil, then adding the cuttlefish and cooking until tender. Peas are then added to the pan, along with white wine and tomato sauce, and the dish is simmered until the flavors meld together. Another recipe involves a similar process, but with the addition of fresh herbs such as parsley and basil for added flavor.
Seppie con piselli has been recognized with the PAT (Traditional Agri-Food Product) designation, which signifies its traditional production methods and ties to the Emilia-Romagna region. The dish must meet certain specifications to receive this recognition, including the use of locally caught cuttlefish and peas, as well as traditional cooking methods.
Sources:
– www.emiliaromagnaturismo.it
– www.italia.it