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Pasta with stridoli pesto, spring sauce and Cervia mussels

Pasta with stridoli pesto, spring sauce and Cervia mussels

The goodness of the Cervia mussel protagonist of a recipe by Irene Bombarda

We have lost our minds with these flavours!

Ricetta Irene Bombarda - Ph. Irene Bombarda


Passion for food, Emilian by birth, Irene Bombarda has become Ambassador of the city that has adopted her: Cervia.

With her blog Uno Spicchio Di Melone, Irene takes us on a journey through a thousand flavours. A combination of colour and taste, her recipes are a joy for the eyes and palate.

Among the protagonists of his dishes are the local products. In this recipe, land and sea meet in a sauce with Cervia mussels and stridoli.




  • Cervia mussels
  • Stridoli
  • Asparagus
  • Agretti
  • Garlic
  • Pine nuts
  • Parmesan cheese
  • Extra virgin olive oil
  • Trapani pasta



Ricetta Irene Bombarda, cozza di Cervia - Ph. Irene Bombarda


Stridoli pesto is very easy to make.

Blend all the ingredients together: stridoli, garlic, pine nuts, parmesan, oil.
For the spring sauce, sauté (with a drizzle of oil) the asparagus, stridoli and agretti.

Our friend Irene suggests adding the asparagus tips only the last 5 minutes of cooking.

The protagonist is the Cervia mussel.
Appreciated all over the world (even by starred chefs) thanks to its peculiar organoleptic characteristics of taste and texture.

Just a moment in the pan to let them open and keep all their flavour intact.
Add them to the pasta and stir-fry.

A Trapanese pasta was chosen for this recipe. We are sure it also goes well with a good plate of strozzapreti from Romagna.

Excellent as a hot dish but also tasty as a cold one.

With a passion for food, Irene Bombarda takes us on a journey through a thousand flavours with her blog Uno Spicchio Di Melone.
We are happy to have her among our Ambassadors.

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