Recipes made in Italy by Italians in Italian. Translated for You with Love


Celeriac is a variety of celery, also known as Verona celery. Its edible part is the root, which is very large and has a whitish pulp. The skin, however, is light brown and wrinkled, for this reason it must be removed before cooking.

Celeriac is mainly used as a side dish to prepare soups and even gratin dishes. It is also excellent raw, cut to julienne and seasoned with vinaigrett or mayonnaise.

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