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Venetian ‘cick e ciak’ squid

Some say that the best food in Venice is the simplest. This fresh dish was created by Davide Bisetto, Executive Chef at Cipriani, A Belmond Hotel. The dish's secret weapon is the Nasturtium flowers, which offer a unique peppery kick of flavour. Paired with a glass of Soave Garganega wine, it's the perfect summer starter.

Stories from a Belmond Kitchen

'Cick e Ciak' Squid

Ingredients (serves 4)

  • 2 squids (around 600g / 20 oz each) from your local fishmonger
  • 30g / 1 oz Taggiasche olives
  • 30g / 1 oz capers, minced
  • 1 dried tomato, sliced
  • 1 clove of garlic, minced
  • 6 tablespoons of extra virgin olive oil
  • 8 Nasturtium flowers


  • Clean your squid and cut them into thin slices.
  • In a saucepan or cast-iron casserole dish, cook the squid quickly over a high heat with the olive oil, garlic, capers, dried tomato and olives.
  • When the squid is cooked, add in the Nasturtium flowers and stir before serving.

Buon appetito!

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