Seppie con i piselli

Seppie con i piselli is a traditional dish with unknown origins – some say it comes from Liguria, some from Marche, Romagna, or Lazio. The dish is made with cuttlefish, onions, tomatoes (which are omitted in some versions), peas, white wine, and olive oil. The onions are sautéed in olive oil, and the cuttlefish pieces are then added along with white wine. When the wine evaporates, the tomatoes are added and the dish is slowly simmered until the cuttlefish is tender. The peas are added near the end of cooking, and seppie con i piselli are usually served with crusty bread on the side for mopping up the flavorful juices.