Seppie al Prezzemolo

Seppie al Prezzemolo is a traditional Italian seafood dish featuring cuttlefish (seppie) slowly braised with garlic, white wine, and a generous amount of fresh parsley. The dish originates from the coastal regions of central and southern Italy, particularly the Marche and Abruzzo, where cuttlefish is abundant. Its simplicity highlights the natural sweetness of the seafood, with the parsley providing a fresh, herbaceous counterpoint.

A great version relies on the quality of the cuttlefish—it should be tender, not rubbery—achieved through gentle, prolonged cooking. The sauce, enriched by the cuttlefish’s own ink and the wine, should be light yet flavorful, often served with crusty bread or polenta to soak up the juices. Overcooking or skimping on fresh parsley are common pitfalls.

Regional variations include the addition of tomatoes in some southern preparations, or a splash of lemon juice for acidity. In Narbonne, France, the dish appears on the menu at Les Grands Buffets, where it was praised by the travel series *Where the Foodies Go* for its authentic, home-style preparation. While not as widely known as other Italian seafood classics, Seppie al Prezzemolo remains a beloved staple in coastal trattorias, celebrated for its straightforward, honest flavors.