The Italian classic way to eat your raw vegetables



I often get asked by my clients “But how do you eat all the recommended daily portions of vegetables?” Simple, with pinzimonio!

The word pinzimonio refers to the Italian habit of dipping seasonal raw vegetables into an olive oil based sauce.

Only 3 ingredients for the basic recipe: good quality extra virgin olive oil, sea salt and black pepper, to which you can add any herb or spice you like. The Italians usually add fresh thyme leaves and a drop of Modena balsamic red vinegar.

So easy to prepare, yet so good and healthy! Enjoy it with all the rainbow raw veggies in season.

And no, don’t buy already cut vegetables in a plastic bag… engage in the prep with mindfulness and give thanks for these beautiful nutritious colours in front of you!




Extra virgin olive oil

Good quality sea salt

Freshly ground black pepper

Modena balsamic red vinegar


  • 2 fennel
  • 3 carrots
  • 10 radishes
  • 2 stalks celery
  • 1 red pepper
  • 1 cucumber
  • 2 endives


How to


Wash and trim the vegetables.

Cut the carrots, celery, pepper and cucumber in sticks, and roughly cut the fennel and the endive in chunks.

Leave a little bit of the radishes stems on, it will be easier to pick them for the dipping.

Prepare the pinzimonio: pour some extra virgin olive oil in a bowl.

Add a pinch of salt and pepper and mix well.

Divide the mix between smaller, individual bowls for your guests for dipping the raw veggies.

Add a drop of Modena balsamic vinegar to each bowl. Ready!