Bottoni di Seppia con Nero, Piselli, Pinoli e Maggiorana

Bottoni di Seppia con Nero, Piselli, Pinoli e Maggiorana is a refined pasta dish from the Ligurian coast of Italy, specifically associated with Ristorante l'Agave in Framura. The dish features handmade "bottoni" (button-shaped pasta) filled with cuttlefish, then served in a sauce enriched with cuttlefish ink, sweet peas, toasted pine nuts, and fresh marjoram. The combination of seafood, nutty crunch, and herbaceous brightness is a hallmark of Ligurian coastal cooking, which often pairs the sea's bounty with the region's aromatic wild herbs and pine nuts.

A great version of this dish is distinguished by the quality of its pasta—thin, delicate, and perfectly al dente—and the balance of its filling. The cuttlefish should be tender, not rubbery, and the ink sauce must be deeply savory without overwhelming the other components. The peas should provide a pop of sweetness, the pine nuts a subtle toastiness, and the marjoram a floral, slightly citrusy lift. As noted by the food enthusiast *Habemus Fame*, Ristorante l'Agave executes this dish with precision, making it a standout on the menu.

Regional variations may substitute squid for cuttlefish or use different herbs like basil or oregano, but the core elements of seafood, ink, and a nut-herb garnish remain consistent. The dish reflects the Italian tradition of *cucina di mare* (sea cuisine) with a Ligurian twist, emphasizing fresh, local ingredients and delicate flavors.