• Main Courses

Seppie in Zimino



  • Small cuttlefish (cleaned) 1.75 lbs (800 g)
  • Swiss chard 1.5 lbs (700 g)
  • Tomato puree 1 cup (250 g)
  • Carrots ? cup (100 g)
  • White onions ½ cup (70 g)
  • Celery ? cup (35 g)
  • Dry white wine ¼ cup (50 g)
  • Garlic 1 clove
  • Marjoram 2 sprigs
  • Extra virgin olive oil to taste
  • Fine salt to taste
  • White pepper to taste


  • To make seppie in zimino, start by cleaning and finely chopping the onion, celery, and carrot.
  • Clean the Swiss chard by removing the tougher parts of the stems, then chop the leaves into 3-4 pieces depending on their size; you will need about 15 ounces (420 g). Rinse the cleaned cuttlefish under running water.
  • In a large pot, pour a drizzle of olive oil and add the chopped carrots, celery, onion, and a peeled garlic clove. Sauté over medium heat for about 7-8 minutes.
  • After this time, remove the garlic from the sauté and add the Swiss chard. Let the chard wilt for 2-3 minutes, stirring occasionally, then add the whole cuttlefish.
  • Deglaze with the white wine and let it evaporate completely, then add the tomato puree, salt, and white pepper.
  • Cover with a lid and cook over low heat for about 20 minutes; the cooking time may vary depending on the size of the cuttlefish. Once cooked, season with fresh marjoram leaves. Mix well and serve your seppie in zimino with toasted bread slices!
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.