An il Fustino recipe

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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!

Serves: 6

Pinzimonio (Italian Raw Vegetable Antipasto) with Olio Nuovo


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's Olio Nuovo
1/4 cup, Sea salt & freshly ground black pepper
1/4 cup, freshly grated Parmigiano-Reggiano


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