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Romagna-style cuttlefish with cannellini beans

Romagna-style cuttlefish with cannellini beans

From the Cuttlefish Festival, a traditional seafood recipe. Simple and healthy ingredients.




For 4 persons:

  • 1 kg cuttlefish
  • 120 gr dried cannellini beans
  • 50 gr extra virgin olive oil
  • 1 clove of garlic, finely crushed
  • 1 tablespoon finely chopped onion
  • 500 gr peeled tomatoes
  • 1 tablespoon double tomato paste
  • 1/2 glass of dry white wine
  • parsley, sage, rosemary, celery


The night before, soak the cannellini beans in cold water and after 12 hours drain them and cook them for about 2 hours in plenty of water with a branch of rosemary, sage and a celery stalk.

Peel and wash the cuttlefish, then cut them into strips and drain them. Put a pan on a high heat with oil and fry the onion and garlic pesto. Then sprinkle with white wine and add the double tomato paste, stir with a wooden spoon for a few minutes and add the peeled tomatoes.
As soon as it starts to boil add the cuttlefish and chopped parsley, stir, cover and boil for about 2 hours adding water as needed.
In the last few minutes add the beans with their cooking water. Season with salt and pepper, serve with 2 slices of toasted bread rubbed in garlic.


Recipe published on the Sagra della Seppia website

The image is only intended to illustrate the basic ingredient of the recipe.

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