Crudités with Olive Oil

‘No one seems to know exactly where the word “pinzimonio” comes from. The dictionary says it is a derivative of the words “pinzicare” (sting) and “matrimonio” (marriage)! Whatever the truth, this is a typically Tuscan recipe that brings together good fresh vegetables, Tuscan bread and the excellent extra virgin olive oil for which Tuscany is famous. It is a spring dish, to be made around May, when asparagus, artichokes, celery, spring onions and fennel are at their best. It is an excellent