By Donatella Cinelli Colombini, winedestination, Fattoria del Colle Trequanda, Casato Prime Donne Montalcino

A fresh, healthy, pleasant Tuscan-Middle Eastern mix full of multi-ethnic suggestions: the vegetable garden and Tuscan peasant breakfasts with the flavour of Arab snacks

To be honest, the idea is not mine, I tasted this delicious appetizer in Campiglia d’Orcia during “Bianco di sera” an event organized by Elena Salviucci, president of the Strada del Vino Orcia, in one of the most panoramic and beautiful spots in Tuscany.

This is a pinzimonio, a typical peasant snack made with celery, fennel, cucumber, carrot, to be eaten after having dipped them in extra virgin olive oil. The novelty is the addition of chickpea hummus that is placed in the pinzimonio cups together with the oil.

The result is amazing. A new appetizer with a long history behind it in two different areas of the Mediterranean.

INGREDIENTS FOR THE PINZIMONIO WITH HUMMUS

Dried chickpeas 200g

Lemon juice 90g

Tahini paste 70g

Garlic (optional) 1 clove

Extra virgin olive oil 50g

Water

Salt to taste

4 carrots

1 celery

2 fennels

2 peppers

2 cucumbers

PREPARATION OF THE PINZIMONIO WITH HUMMUS

The preparation is long and requires at least 3 and a half hours but is very very easy

The day before, soak the chickpeas in warm water.…

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