PINZIMONIO WITH HUMMUS
A FRESH, HEALTHY, VERY PLEASANT TUSCAN-MIDDLE EASTERN MIX FULL OF MULTI-ETHNIC SUGGESTIONS: THE VEGETABLE GARDEN AND TUSCAN PEASANT BREAKFASTS WITH ARAB SNACKS
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.