Pinzimonio: A Raw Vegetable Medley

This is more of a suggestion than a recipe; depending upon the occasion pinzimonio can be either a tasty antipasto or a side dish. It’s wonderful either way.

Prepare a big bowl of fresh tasty vegetables, cut into strips or pieces (whatever you prefer that doesn’t sag, e.g. peppers, cauliflower, artichokes, celery, carrots, etc).

Set cruets of olive oil and vinegar on the table, along with salt & pepper. Give your diners small bowls in which to mix up a sauce with the olive oil and vinegar, which they will then season to taste.

Next? They dip their veggies in their sauce and eat.

You could also have other elements handy (mustard, whatnot) for those who want to make richer dipping sauces.


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Categories: Antipasti and Starters

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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