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Recipe Sedani salad with cherry tomatoes and basil pesto


Ingredients for 2 people:

  • 180g (90g/pers) Maiella organic Sedani Rigate*
  • 1 Pesto Basil and Almonds from Pesto Puglia*
  • 1 bunch of cherry tomatoes
  • Riserva del Mare fine salt*
  • Coarse Salt Riserva del Mare*
  • Calongo Organic Olive Oil*
  • Acetomodena* organic balsamic vinegar
  • Pepper

* Products available at MO Tra Mozzarelle & Olive and in store

Salade de Sedani

  1. Cook the Maiella organic Sedani Rigate in 2 liters of salted water at 2g (the rule is 1 liter of water per 100g of dry salted pasta at 1g/litre) with Riserva del Mare Coarse Salt. The cooking time indicated on the package of pasta counts from the recovery of broth. Drain and let cool.
  2. Once the pasta has cooled (cook it in the morning for lunch, at noon for the evening or in the evening for the next day) prepare your sauce as follows.
  3. In a salad bowl, put a pinch of Riserva del Mare fine salt and a turn or two of the pepper mill (optional), pour a tablespoon of Acetomodena organic balsamic vinegar and 3 tablespoons of Calongo organic olive oil. Then add 2 tablespoons of Pesto Basil and Almonds of Pesto Puglia. Mix to obtain a nice homogeneous sauce.
  4. Wash and cut the cherry tomatoes in 4, and add them to the sauce
  5. Add the Maiella organic Sedani Rigate. Mix, it's ready! Enjoy your meal !


  • You can substitute the Sedani with other pasta formats such as organic Tacconi from Maiella for example.
  • You can "improve" the salad by adding a few capers or even tuna.
Posted in: Cooking recipes

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