Lucio Galletto is not a chef: he is always very quick to make this clear. He is, however, a restaurateur of some note, having run the floor of his eponymous Sydney restaurant for over 30 years and, although he’s too shy to say so, he’s also a very good cook, especially when he turns his hand to simple home-style Italian classics, such as this dish, called seppie e piselli in Italian. Seppie, the
