Veneziana Sauce
Black Squid Ink Sauce (Veneziana) with seafood offers a luxurious dining experience, featuring a unique, dark, and velvety sauce that perfectly complements the fresh, flavorful seafood. This dish combines the allure of Venice with a rich, oceanic depth, creating an unforgettable taste sensation.
- Description
- Ingredients
- ALLERGENS
- Reviews (0)
ORIGINS
The Black Squid Ink Sauce is popular in Mediterranean and Japan cuisine.
WAHT IS IT?
Black Squid Ink Sauce is a black liquid pigment produced by squid, cuttlefish, and octopus, to protect themselves from predators. Squid, cuttlefish ink and octopus ink can all be classified as “squid ink”, legally speaking, as they’re all close relatives.
Squid ink is what gives this pasta its unique and defining black coloring.
OUR RECIPE
Dal Moro’s® Veneziana Squid Ink Sauce follows the traditional Venetian recipe with the addition of ingredients that make it unique. It elevates a classic Venetian pasta dish by incorporating a subtle briny flavor from the unique black pasta.
WHAT KIND OF PASTA SHAPE?
The Fresh Pasta Type we, at Dal Moro’s® use for our Veneziana Squid Ink Sauce is the “Bigoli” which has the texture and flavor of standard pasta, made with flour and water. It is thick so called “Fat Spaghetti”.
Black Sauce
600gr (Pasta + Sauce)
- Squid Ink
- Tomatoe Sauce
- Garlic
- Extra Virgin Olive Oil
- Calamari
- Seafood
- Parsley
- 🅰🅻🅻🅴🆁🅶🅴🅽🆂
- ⛔ GLUTEN
- ⛔ FISH
- ⛔ CROSTACEANS
- 🅰🅻🅻🅴🆁🅶🅴🅽🆂
- ⛔ FISH
- ⛔ CRUSTACEANS
- ⛔ MOLLUSCS
- ⛔ WHEAT
Be the first to review “Veneziana Sauce”