Pinzimonio

Pinzimonio in history

Already in the most ancient times, the pinzimonio was a very widespread alimentary practice: a triumph of colors guaranteed by the most disparate vegetables, which decorated large serving trays to perfection. Probably, in the past, the role of the pinzimonio was purely decorative, therefore very different from current use: in our days, the pinzimonio serves as an excellent appetizer, light and at the same time appetizing.

What is the pinzimonio?

For those who still did not understand what we are talking about, the pinzimonio indicates a sauce made up of a mixture of "extra virgin olive oil", salt, black (or white) pepper and, possibly, vinegar or lemon (who likes it) , in charge of dipping raw vegetables carefully washed and cut into thin strips or cuboidal pieces. In some countries, the classic pinzimonio takes on an even tastier connotation: the mix of oil, salt and pepper is replaced with mayonnaise or yogurt sauce, often mixed with parsley.
The triumph we were talking about remains however, but, unlike in the past, the pinzimonio does not assume only a decorative function.

How it is prepared

The preparation of the pinzimonio is quite simple. First of all, the sauce is prepared with extra virgin olive oil, salt, pepper and lemon or vinegar: everything is mixed vigorously to form an emulsion. After the preparation of the sauce, we proceed with that of the vegetables, which can change according to the season: in fact, seasonal vegetables are preferable, so that the pinzimonio is fresh, and the vegetables crunchy and at the same time tender and sweet.
The vegetables are cut into strips or cubes, and placed in a single serving dish or in several smaller bowls, one for each diner.
Three of the main vegetables are carrots, celery, fennel, peppers and tomatoes; some even risk raw courgettes, which go well with the alternative pinzimonio, prepared with mayonnaise. Spring onions, artichoke hearts, radicchio and cucumbers can also be part of the pinzimonio, clearly respecting seasonality.

Follow our Video Recipe on vegetable pinzimonio



Pinzimonio - light, detoxifying and purifying appetizer

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Pinzimonio and property

The pinzimonio, in addition to satiating without weighing it down, also hides multiple properties:

• The pinzimonio sauce is made up of extra virgin olive oil (acidity not exceeding 0.8%): as we know, it is a source of monounsaturated fats, including oleic acid. Precisely for this reason it is very useful to keep blood cholesterol levels under control. Not surprisingly, "extra virgin olive oil" is recommended for those suffering from hypercholesterolemia. Its hepatoprotective, anti-inflammatory, laxative and anti-gastric ulcer properties should also be considered.
• One of the key ingredients of the pinzimonio is celery (Apium graveolens), excellent diuretic, refreshing, aperitif and digestive. Also not to be forgotten is its powerful remineralizing, antihypertensive and hypocolestrolemic action.
• Carrots (Daucus carrot), in the pinzimonio, they play a very important role: they are above all a mine of mineral salts and vitamins, as well as abounding in sugar reserves. Carrot is also remembered as a diuretic, digestive and carminative.
• Fennel (Foeniculum vulgare), in the pinzimonio, enhances the digestive, diuretic, carminative and remineralizing actions anticipated by celery and carrot. Furthermore, fennel is useful in case of gout, loss of appetite, asthenia, flatulence, as well as being an ally in the regularization of the female menstrual cycle, for its richness in flavonoids and phytoestrogens. The liver detoxification function associated with fennel is very useful.
• The pepper (Trialeurodes vaporariorum), in addition to decorating the pinzimonio with yellow, red or green, is a mine of vitamin C, a powerful antioxidant. In addition to this, the pepper exerts its action as a digestive and gastric digestive stimulant. Unfortunately, there are contraindications related to pepper: due to the large amount of capsicin, the pepper can be indigestible, and is not recommended for those suffering from gastric ulcer or heartburn because, by stimulating digestion, it tends to acidify the gastric pH.
• Even the tomato (Solanum lycopersicum), with its beautiful red color, cheers up the compositions of pinzimonio: more precisely, for its shape and its "practicality of" use - if we can say so - the tomato takes the place of the classic tomato in the realization of the trays Of pinzimoni. Clearly antioxidant due to its richness in lycopene, tomato is also an excellent food stimulating salivary and gastric digestion, diuretic and cholesterol-lowering. Unfortunately, tomato is a potentially allergenic food: in this regard, sensitive or allergic people must resist the cherry tomatoes, which brightly cheer up the pinzimonio.

Summary

Pinzimonio: to fix concepts

Pinzimonio: between past and present Past: pinzimonio → purely decorative function
Present: pinzimonio → excellent appetizer, light but tasty Pinzimonio: sauces Classic: extra virgin olive oil, salt, pepper and possibly lemon or vinegar
Tasty: add mayonnaise
Delicious: add yogurt and parsley sauce Pinzimonio: vegetables Strictly fresh and in season:

• Carrots → diuretic, digestive and carminative
• Fennel → digestive, diuretic, carminative, hepatoprotective
• Celery → diuretic, refreshing, aperitif, digestive, remineralizing, antihypertensive and hypocolestrolemic
• Peppers → antioxidant, digestive and stimulant of gastric digestion BUT indigestible (capsicin) and irritant of the gastric mucosa
• Tomatoes → antioxidant, digestive stimulant, diuretic BUT allergenic
• Raw zucchini → excellent accompanied with a mayonnaise sauce
• Spring onions (not always welcome)
• Artichoke hearts → in season
• Serve in bowls or serving dishes

Pinzimonio and property

• Satisfy without weighing you down
• Diuretic
• Remineralizing
• Vitaminizing
• Digestive
• Carminative
• Source of monounsaturated fats (sauce) → useful for controlling cholesterol, ulcer, liver function, intestinal transit

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