Dr. Christopher Defilippi is a general cardiologist who serves as vice chair of academic affairs with the Inova Heart and Vacular Institute in Virginia. A culinary enthusiast, Christopher Defilippi, MD, particularly enjoys dishes that pair seafood and pasta. Such dishes are traditional to many coastal regions of Italy and range from the Neapolitan spaghetti vongole to black spaghetti with cuttlefish.
Most common in Venice, the latter dish features a thick black sauce and a salty tang associated with the sea. Preparing spaghetti nero di seppie traditionally starts with the purchase of fresh uncleaned cuttlefish at the Rialto Market. The ink sack should be intact, as it is broken and poured directly into the sauce to give it its distinctive black color.
In Venice, restaurants along the Grand Canale are well known for their housemade nero di seppie dishes, which can also be ordered with risotto. True aficionados eat them unadorned, without any accompaniment. An acquired taste, this flavor of the sea is an indispensable part of cuisine for many Venetians.
Most common in Venice, the latter dish features a thick black sauce and a salty tang associated with the sea. Preparing spaghetti nero di seppie traditionally starts with the purchase of fresh uncleaned cuttlefish at the Rialto Market. The ink sack should be intact, as it is broken and poured directly into the sauce to give it its distinctive black color.
In Venice, restaurants along the Grand Canale are well known for their housemade nero di seppie dishes, which can also be ordered with risotto. True aficionados eat them unadorned, without any accompaniment. An acquired taste, this flavor of the sea is an indispensable part of cuisine for many Venetians.
