Teachers: The Vegetable Ladies, upstairs at the San Lorenzo Market
60 years at the market…. WOW….
Pinzimonio is the way raw vegetables are eaten in Tuscany. It can be ordered as a vegetarian main course or sometimes served as a starter.
Sister-in-laws, they are always together in work and out. The shorter woman is obviously in command!
Pinzimonio is one of the easiest recipes in Tuscany.Fresh raw seasonal vegetables – the best extra virgin olive oil and salt.( possible the addition of vinegar in the dipping oil, red wine not balsamic)
Put a small amount of extra virgin olive oil in a small bowl.
Season with salt ( optional: pepper and red wine vinegar)
Prepare raw vegetables, traditionally we use:
raw artichokes, as in the video, she pulls off the leaves and dips eating only the white part.
I was taught to trim the chokes to eat all the of the tender choke, using the younger artichokes which also have no purple choke. See foto on my site.
Fennel, carrots and celery are also used.
I like radishes too.
Every trip to the market is a lesson for me, learning from the masters…. of the Italian way.
From Leo, who has since retired, how to clean artichokes and other recipes for them.
My mother-in-law Tina’s Fried Artichokes and Leo’s Preserved Artichokes