Carefully clean cuttlefish without tearing the mantle. Remove cuttle, ink sac, innards, skin and eyes. Rinse very well under running water and set aside to dry.
Prepare the filling: with a knife, chop tentacles, peeled garlic, parsley and capers (previously rinsed under running water). In a bowl, beat eggs with Pecorino, salt and pepper. Add breadcrumbs and chopped mixture and combine well.
Stuff cuttlefish with the filling and close with a toothpick. Arrange cuttlefish in a baking dish lined with parchment paper and oiled. Add wine and cook in a preheated 400°F oven for about 30 minutes until a golden crust is formed. Set aside for a few minutes before serving.