“The harsh, pungent ink is the least desirable part of the squid. As Venetian cooks have shown, it’s only the mellow, velvety, warm-tasting ink of cuttlefish—seppie—that is suitable for pasta sauce, risotto, and other black dishes.” —Marcella Hazan, Essentials of Classic Italian Cooking (1992) If the Super Bowl can deploy Roman numerals with the maximum of … Continue reading Edibles & Potables: Eating and drinking near Diocletian’s digs (Split, Croatia)