If you're looking to explore the depths of traditional Italian coastal cuisine, Seppie con Piselli is a dish that stands out for its simplicity and soulful flavor. This Venetian and Roman favorite combines tender cuttlefish (seppie) with fresh or frozen green peas (piselli) in a light, aromatic tomato-based sauce. It’s a humble yet refined plate—perfect as a secondo or a light stew with crusty bread.

🦑 What is Seppie con Piselli?

Seppie con Piselli literally translates to “Cuttlefish with Peas.” This dish has roots in the cucina povera (poor man’s cuisine) of the Italian coasts, where fishermen would cook freshly caught cuttlefish with seasonal produce. Over time, it became a cherished classic, thanks to the perfect marriage of land and sea in every bite.

🍅 Ingredients

Here’s what you’ll need for 4 servings:

Main Ingredients:

500g cuttlefish (cleaned and cut into strips or rings)

300g green peas (fresh or frozen)

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

1 garlic clove, minced

150ml dry white wine

200g canned peeled tomatoes, chopped (or passata)

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped (for garnish)


Optional:

1 small carrot, finely diced (for sweetness)

A pinch of chili flakes (for a spicy touch)

A slice of lemon zest (for brightness)

👨‍🍳 Method

1. Clean and Prepare the Cuttlefish

If not already cleaned, remove the skin, internal bone, and ink sac from the cuttlefish. Rinse thoroughly and cut into strips or bite-sized rings.

2. Sauté the Aromatics

In a large skillet or saucepan, heat olive oil over medium heat. Add the onion and garlic (and carrot, if using). Sauté gently until translucent and fragrant—about 5–6 minutes.

3. Deglaze with Wine

Add the cuttlefish to the pan and cook for 2–3 minutes until it starts to firm up. Pour in the white wine and let it simmer until mostly evaporated.

4. Add Tomatoes and Simmer

Stir in the chopped tomatoes or passata. Season with salt, pepper, and a pinch of chili flakes if desired. Lower the heat and let everything simmer gently for 25–30 minutes, or until the cuttlefish is tender.

5. Add Peas

Add the peas and cook for another 8–10 minutes, until they’re tender and the sauce has slightly thickened. Stir occasionally, adding a splash of water if needed.

6. Garnish and Serve

Taste and adjust seasoning. Finish with freshly chopped parsley. Serve warm with rustic Italian bread or soft polenta.

🍽️ How to Serve

As a secondo (main course) with bread

Over soft polenta for a comforting meal

As a light seafood stew with lemon wedges on the side

🍷 Wine Pairing

Pair Seppie con Piselli with a crisp white wine like Verdicchio, Fiano, or a young Soave. These wines complement the sea-sweet flavor of the cuttlefish and the herbal notes of the peas.

💡 Tips and Variations

Ink it up: In some versions, especially in Venice, cuttlefish ink is added to enrich the sauce (seppie in umido con piselli e nero).

Roman touch: In Roman cuisine, this dish may include a splash of vinegar for acidity.

Make it spicy: Add a whole dried chili while cooking for a bit more heat.

Why Italians Love It

This dish brings together the briny tenderness of seafood with the earthiness of peas in a comforting, homestyle preparation. It’s rustic yet elegant, simple yet satisfying—quintessentially Italian.

📌 Final Thoughts

Seppie con Piselli may not be as internationally famous as other Italian dishes, but once you taste its delicate balance of flavors, it’s bound to become a favorite. Whether you’re preparing a cozy dinner or showcasing a seafood course for guests, this dish offers depth, tradition, and authenticity.