Pinzimonio

Pinzimonio is a simple and healthy appetizer, very common in Italy. It consists of raw vegetables cut into sticks or left whole, served with an oil and salt sauce for dipping the vegetables. Here’s how to prepare it:

Ingredients

• Vegetables of your choice (for example carrots, celery, fennel, peppers, cucumbers)
• Extra virgin olive oil (EVO)
• Coarse salt or sea salt
• Pepper (optional)
• Lemon (optional)
• Balsamic vinegar (optional)
• Fresh or dried aromatic herbs (optional, for example thyme, rosemary, oregano)

Preparation

1. Wash the vegetables thoroughly under cold running water.
2. Cut the vegetables into strips or sticks, preferably keeping them about 10 cm long to make dipping easier. Smaller vegetables, such as cherry tomatoes, can be left whole.
3. Arrange the vegetables neatly on a large platter or in a wide bowl.
4. Prepare the pinzimonio sauce by simply pouring extra virgin olive oil into individual small bowls. Add coarse salt to taste and, if desired, a pinch of pepper.
5. If you like a tasty contrast, you can also add a bit of fresh lemon juice or balsamic vinegar to give a touch of acidity.
6. If you like, add some aromatic herbs to the bowls with the oil to further flavor your pinzimonio.
7. Serve the vegetables with the bowls of oil and seasonings in the center of the table, so that each guest can dip the vegetables in the sauce according to their own taste.

Trivia

The pinzimonio is a dish that celebrates the simplicity and freshness of the ingredients. In Italy, it is often served as an appetizer or as a snack during aperitivo. In addition to being delicious, this dish is also very healthy, as the raw vegetables retain all their nutritional properties.