ITALIAN FOOD RECIPES
The European or common cuttlefish reaches a maximum mantle length of 17 in (45 cm) . The mantle (main body area above the eyes) houses the cuttlebone, reproductive organs, and digestive organs. A pair of flat fins span the entire length of the mantle, and they undulate rapidly when the cuttlefish swim. The cuttlefish head is located at the base of the mantle, with two large eyes on either side and a beaklike jaw in the centre. The jaws are encircled by eight pairs of arms and two longer tentacles that can be retracted completely into the body. Adults can be recognized by the white lines branching from the base of the flared third arms.
This ink is very appreciated due its strong sea flavor and used for many recipes as rice, spaghetti and also for coloring the egg pasta. It can be taken either from the fresh fish or purchased preserved in small bags. If fresh, must be taken directly from the fish. In fact it deteriorates very soon, so it is inadvisable to by separate from fish.
elegant single course with filled cuttlefishes
a single course cold dish for the summer with cuttlefish
The risotto alla pescatora is a traditional recipe with cuttlefish
A cold dish recipe with cuttlefish
The stuffed cuttlefish is a very tasty dish, also nice to see. Suitable either for lunch or for dinner