Ink Sauce with Cuttlefish

Made according to Cilento tradition with cuttlefish and its ink – Few ingredients, no additives or preservatives

Mediterranean ink on your plate: cuttlefish, tomato, and that deep black that tastes of the open sea.

Ink Sauce with Cuttlefish and Anchovies from Menaica

Cuttlefish Ink Sauce brings the most spectacular seafood dish to the table, ready to serve. The Pisciotta kitchen draws on Cilento tradition, combining tomato puree and peeled tomatoes with cuttlefish (Sepia officinalis) ink, olive oil, parsley, garlic, and salt. Cuttlefish ink isn't a coloring agent, but a real ingredient: it gives the sauce its inky hue and a velvety, iodine-rich depth that no other seafood flavor can match. Just a few ingredients, no additives or preservatives, and all the flavor of the Mediterranean: simply heat it, and this special occasion dish is ready in the time it takes to cook the pasta.
 
 
 

The roots of this black sauce are deep in tradition

Cuttlefish ink has an extraordinary double life: for centuries, it was the "cuttlefish color" used for writing and drawing—even Leonardo used it in his studies—before cuisine discovered its gastronomic value. It was Italy's seaside towns that worked the magic: from the cuttlefish "in tecia" (cooked in ink) of the Venetian lagoon to the moist ink of the Tyrrhenian coast, fishermen learned that the ink sac, the animal's natural defense, was actually a concentrated dose of marine flavor that should never be wasted. In Cilento, a land where the catch is treated with respect and nothing is thrown away, cuttlefish ink is the sauce for holidays and important Sundays: this jar holds the recipe, ready for every table.
 
 
 

Choosing the Ink Sauce with Cuttlefish means taking care of yourself

Cuttlefish is among the leanest and lightest seafood: this sauce boasts just 68 kcal per 100 g, with just 5,2 g of fat (only 0,8 g saturated), little sugar, and even a hint of fiber from the tomato. Cuttlefish ink, in addition to its allure, contains melanin and compounds studied by researchers for their antioxidant properties, while the tomato contributes lycopene, made more bioavailable by cooking in olive oil. No additives or preservatives, just real ingredients prepared according to tradition: a "restaurant-quality" dish that is, in reality, among the lightest you can bring to the table.
 
 
 

How to Best Use: Cuttlefish Ink Sauce

• TOTAL BLACK GLUTEN-FREE PASTA – An all-Italian signature dish: sauté it with the Brown Rice Penne or with the Brown Rice Dumplings: Cilento black olives dress Baraggia rice pasta for a spectacular and naturally gluten-free first course.
• BLACK RISOTTO FOR GREAT OCCASIONS – Toast the Olga Organic Carnaroli Rice, blended with a drop of Rice Sake and cook, adding the sauce little by little: a risotto as black as lacquer, which wouldn't look out of place in any restaurant.
• EXPRESS STEWED CUTTLEFISH AND POTATOES – Dilute the sauce with half a glass of water, add the Organic Leonessa Red Potatoes Cut into pieces and cook covered until tender: the perfect seafood dish for cold evenings, with bread ready for mopping up the sauce.

The Producer: Menaica Anchovies

Alici di Menaica is the artisanal workshop of Donatella Marino and Vittorio Rambaldo in Pisciotta, Cilento: a family of fishermen who handcraft local catches, transforming them into exquisite products and traditional sauces made only with the sea, hands, and time.
 
 
 

Ingredients

Tomato puree (52,5%), peeled tomatoes (23,6%), cuttlefish (Sepia officinalis), olive oil, squid ink (1%), salt, parsley, garlic. Allergens: CLAMS.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 284 kJ / 68 kcal
• Fat: 5,2 g, of which saturated fatty acids: 0,8 g
• Carbohydrates: 3 g, of which sugars: 2,6 g
• Fiber: 0,9 g
• Protein: 2,8 g
• Salt: 1,1 g

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