Posted: 2009-09-14

Carpaccio di Seppie

This was a cuttlefish carpaccio I had as an appetizer at our first meal in Riomaggiore. It was marinated with lemon and olive oil and combined with fennel and just a little strawberry. It was excellent. After this plate I had fresh pasta made with squid ink and sea food which was also very good. Il Grottino is the restaurant in Riomaggiore in case you find yourself there. Stay away from the gnocchi though – Juli had them and the were way too heavy.

-Chad Altemose


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