The Tipp
Venetian-style cuttlefish in black sauce with grilled polenta
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This pillar of lagoon cuisine is the most famous, reviewed, and photographed tip at this elegant restaurant housed in a former boathouse. The very fresh cuttlefish are slowly cooked over low heat in their own ink with garlic, onion, white wine, and a touch of tomato paste, releasing a thick, velvety sauce. The dish is accompanied by slices of grilled Venetian polenta, perfect for enhancing its intense, enveloping flavor.
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