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La Riunione harvests ink from the sepia officinalis cuttlefish, taken from the north eastern Atlantic Ocean. The ink is homogenized and salt is added, along with a little water to prevent the ink from drying out. Nothing is added to increase the bulk of the product.

Cuttlefish ink should be refrigerated after opening.

Nero di seppia is used to colour both pasta and pasta sauce. Colour your favourite homemade pasta by adding a few grams of ink when adding eggs and salt to semolina flour. Nero di seppia subtly enhances tomato-based sauces. Cuttlefish, and other cephalopods like squid or octopus, are often served with sauces coloured by nero di seppia

A classic of the Veneto region is Riso al Nero di Seppia, or Cuttlefish Ink Risotto. Marinate squid or cuttlefish for 24 hours in some extra virgin olive oil and a few drops of balsamic vinegar. Sauté squid or cuttlefish in onion and add a little white wine. Allow the wine to evaporate, and add a handful of roughly chopped parsley and a few grams of squid ink. Remove from the heat and add to a nearly finished risotto. Finish cooking the risotto for a few minutes, and serve with some more chopped parsley and a little freshly cracked black pepper.


  • Authentic, premium quality cuttlefish ink
  • No bulking agents
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Enoteca Sileno
920 Lygon Street, Carlton North 3054 VIC Australia

CLOSED Jan 1 through Jan 31
Re-Opening Feb 1
Online Store: OPEN (click & collect not available during Jan)

Contact Us By Phone:
Tel: 03 9389 7009

ABN: 73 004 756 834