2 large cuttlefish (approx. 300/400g)

1 fennel

1 haed of Treviso lattice

q.s. 24-month Parmigiano Reggiano PDO

1 stick of celery

Balsamic Vinegar of Modena PGI

lemon

q.s. salt and pepper

a handful of shelled walnuts

Peel and wash two cuttlefish. Put it in a pot with cold water and on the heat without adding salt. Cover with a lid and when the water boils, let it cook for 30 minutes. Remove from the heat and allow to cool down. When cold, drain and cut both the head and the tentacles into thin slices. Put aside. Wash all the vegetables, drain and dry them, then slice everything: thinner slices for celery and fennel, and slightly larger pieces for the Treviso lattice.

Prepare a vinaigrette or citronette according to taste. For the vinaigrette, mix a tablespoon of Balsamic Vinegar of Modena PGI every two tablespoons of extra virgin olive oil, salt and pepper. For the citronette, use lemon juice instead of vinegar. Proportions vary according to taste.
Break the walnut kernels using your hands. Now mix all the ingredients with care and serve accompanied by the two dressings so that your guests can choose their favourite condiment.