More >

Celery and Tuma Cheese Salad

Insalata di Sedano e Tuma


From the Piedmont region in the northwest corner of Italy comes this simple yet delicious celery salad mixed with hazelnuts for which this region is known and tuma d'Trausela cheese, a fresh curd made from raw cow's milk and produced in the Chiusella Valley near Turin. The texture is very soft and tender and the taste is sweet. Substitute a fresh mozzarella or a salted ricotta cheese, which is also delicious.


3 ribs celery, cut into 1/4-inch crosswise slices

1/2 pound tuma, fresh mozzarella, or ricotta salata cheese, cubed

1/2 cup chopped hazelnuts

2 tablespoons Filippo Berio extra virgin olive oil

1 teaspoon fresh squeezed lemon juice

Salt and pepper to taste

Radicchio leaves for garnish


Combine all the ingredients in a bowl; toss gently and serve on a bed of radicchio leaves for color.

This recipe is featured in show 1710 — Summer Salads.


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!