Insalata di Seppie

Insalata di Seppie is a classic Italian seafood salad, prized for its delicate flavor and tender texture. The dish centers on seppie (cuttlefish), which are boiled or steamed until just cooked, then sliced into rings or strips. The key to a great version lies in the freshness of the seafood and the precision of the cooking—overcooking renders the cuttlefish rubbery, while a gentle poach keeps it succulent. The salad is typically dressed simply with extra-virgin olive oil, lemon juice, salt, and pepper, often finished with fresh parsley and a hint of garlic or chili. Some variations incorporate blanched vegetables like celery, carrots, or potatoes, and may include a splash of white wine vinegar for brightness.

Regional variations abound along the Italian coast. In Veneto, Insalata di Seppie might be served with polenta, while in Puglia, it is often paired with arugula and cherry tomatoes. In Abruzzo, the dish is a staple of seaside trattorias. At **Da Ferri** in Vasto, Italy, the preparation is celebrated for its simplicity and quality, as noted by *Where The Foodies Go*—a testament to how the best versions let the natural flavor of the cuttlefish shine. Whether served as a light antipasto or a main course, Insalata di Seppie remains a refreshing, authentic taste of the Mediterranean.