Pici Verdi con Nespole Marinate e Fegato di Seppia

Pici Verdi con Nespole Marinate e Fegato di Seppia is a contemporary Italian dish that originates from the kitchen of Ristorante Terraforte in Terriccio, Italia, as noted by Gambero Rosso. The name translates to “green pici with marinated loquats and cuttlefish liver,” reflecting its inventive combination of land, sea, and orchard ingredients. Pici are a thick, hand-rolled pasta typical of southern Tuscany, and here they are tinted green—usually with spinach or wild herbs—to create a vibrant base.

Key ingredients include fresh-cuttlefish liver, which lends a briny, mineral-rich umami, and marinated loquats (nespole) that provide a sweet-tart contrast. The loquats are typically macerated in vinegar or citrus to balance their honeyed flesh. A great version of this dish hinges on the delicate handling of the cuttlefish liver, which must be seared quickly to avoid bitterness, and the perfect al dente texture of the pici. The interplay between the creamy liver, the bright fruit, and the earthy pasta is what distinguishes an exceptional plate.

Regional variations are rare, as this is a signature creation of Ristorante Terraforte rather than a traditional recipe. However, similar Tuscan cooking sometimes pairs liver with sweet elements, as in the classic fegatini (chicken liver) with vin santo. No other notable variations have been documented, making the Terraforte preparation the definitive version.