Along the beautiful Ligurian coast where seafood is abundant, the crown jewel is seppia, or cuttlefish. In Italy, seppia ink is used in cooking methods as diverse as seasoning risotto and dying fresh pasta. One of the traditional methods of cooking seppia is to stew it in its own ink.
At Babbo, we have decided to take a lighter approach. Instead of stewing the fish, we grill it, then use the dark seppia ink to make a dramatic but delicate-tasting vinaigrette. The result is perfectly summery and a more modern version of the classic Ligurian dish.