In Tuscany, especially at dinner time, you will almost always find on the table a classic favourite: pinzimonio. Eating vegetable crudite’ doesn’t get easier than this
This is a family recipe that is used to celebrate the arrival of the Olio Nuovo: the first frost, which will make the cavolo crisp and tasty, usually happens during olive picking season.
This dish can be prepared before grilling the meat or fish, however be sure to cover the serving plate with aluminum foil. Olive oil, rosemary and garlic make a great seasoning with a powerful and distinct Mediterranean character!
