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Article: Pinzimonio (Raw Italian Vegetable Antipasto)

Pinzimonio (Raw Italian Vegetable Antipasto)

Servings: 6

This is more of a suggestion than a recipe; Pinzimonio is one of the best ways to assess and appreciate the virtues of the ultimate EVOO, the young and spicy Olio Nuovo. The dish is basically a array of raw vegetables — baby fennel, celery, red bell peppers, scallions, artichokes, fresh green beans, radishes, you are in control!


  • 1 large, red, green or yellow bell pepper
  • 4 large, scallions
  • 6 small, purple artichokes
  • 1 large bulb, fennel
  • 1/2 cup, cauliflower – florets
  • 4 celery stalks
  • 4 large, carrots – peeled
  • 4 small, endive
  • 6 medium, radishes
  • 1/4 pound, tiny French beans
  • 1 cup, il Fustino Olio Nuovo
  • 1/4 cup, Sea salt & freshly ground black pepper
  • 1/4 cup, freshly grated Parmigiano-Reggiano


Cut all vegetables into easy to handle shapes, think finger friendly. Blanch and refresh the green beans.