Wash and carefully clean the cuttle-fish (preferably small ones, though these can be found only in summer) and brown some garlic with parsley in oil.
Remove the garlic when it takes on a nice reddish colour and add the cuttle-fish.
Add a glass of white wine and cook for about an hour.
Tomatoes can be added before cooking is finished, even if the traditional Venetian recipe does not call for it.
The "sepe in tecia" (cuttle-fish in a pot) are enjoyed with a side dish of young chicory from the islands of the Venetian estuary. However it is even more traditional to accompany this typical dish with soft yellow fine grain "polenta" (corn meal mush) or white "polenta" (which is more suitable with fish, as in the times of the Venetian republic).