Caseificio Gelmini Carlo S.r.l.
  • Caseificio Gelmini Carlo S.r.l.


Insalata di melagrana e Gorgonzola

Pomegranates are among my favorite autumn fruits. Their ruby red color, their sweetness, fresh drops like the morning frost, tasty like the most precious fruit, protected by a shell that knows its duty, to preserve such a tastiness that is also a symbol of luck, fertility and friendship.

Unlikely what one could imagine, it is quite easy to clean pomegranates. Break them with a knife, lean against a big bowl while holding the fruit with the cut part down, and hit it with many rapid strokes using a wooden spoon. If the grains in the bowl still have some skin attached, you only have to leave them to soak in water for a few minutes. The skins will bob up and the grains will be perfectly clean.

A tasty fruit when eaten by itself, it enriches almost all my season salads, when my most loved cheeses and nuts reappear…



  • 1 pomegranate
  • 1 pack of salad
  • 1 red apple
  • gorgonzola Cinque Stelle Piccante
  • 4 tablespoons oil
  • 2 tablespoons vinegar
  • 1 tablespoon honey
  • wheat bread with nuts

Clean the pomegranate taking all the grains out.

Slice the apples (with the skin) very thin.

On one side, prepare a seasoning of oil, vinegar and honey.

Wash the salad and dry it very well.

Crumble the gorgonzola.

Cut the bread in thin slices and toast it for a couple of minutes in the oven or in the toaster.

Put the salad, the pomegranate, the sliced apples and the cheese in a bowl.

Season the salad with the honey seasoning and serve with the nut bread.

Recipe and images offered by: Pici e Castagne


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