Ingredients (serves 4)

• 1 kg of mixed vegetables (fennel, artichokes, carrots, celery, etc.)
• 4 bowls containing plenty of Pantaleo extra-virgin olive oil
• Salt and pepper to taste

Preparation

Wash the vegetables thoroughly and place in a salad dish at the centre of the table.
Give each person a bowl, and advise them to use the salt and pepper sparingly, to bring out the fragrance of the extra-virgin olive oil.
Begin with the more delicate vegetables , and then move on to the tastier and more rustic ones, covering the vegetables with plenty of oil, because…
… because the pinzimonio is a feast to enjoy in good company and when the oil is excellent it should be enjoyed to the full and… in unlimited quantities!