A simple dish reminiscent of Northern Italy with celery, Gorgonzola cheese and walnut created by Marco Roccasalvo, head chef at Campo de’Fiori. Marco recommends to serve with Ristorante Pizza Funghi by Dr. Oetker.

20 Minutes

Wash, trim and cut celery sticks into 4/5 pieces, each approximately 3cm


Cut cheese into 3cm lengths and place or spread on top of each piece. Top with walnut half


Serve on plate or wooden board

Senozola Recipe

Nutritional Information For the recipe Senozola

  Per serving Per 100g/ ml
Energy 728 kJ
174 kcal
1582 kJ
378 kcal
Fat 15 g 32 g
Carhohydrate 1.6 g 3.5 g
Protein 9.3 g 20 g

Ingredients (2 servings )

For the recipe Senozola

For the salad:

  • Sticks Celery x 2
  • 80 g Gorgonzola Cheese
  • 10 Portions Walnut halves

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