Veneziana PLUS

ORIGINS
Popular in Mediterranean and Japan cuisine.
WAHT IS IT?
Squid ink 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 “PLUS”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.
On top of it we add our own made Baccalà (Creamed Cod) and Fresh Tomatoes.
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
⚖️ 650gr (Pasta + Sauce)