Cazzimperio (also known as pinzimonio, or crudités) pretty much sums up Rome’s relationship with raw vegetables. Elsewhere, you might be served carrot sticks or celery stalks with a thick, creamy dipping sauce. Not in Rome. Here, the only accompaniment is a good, green olive oil from nearby groves. Cazzimperio is best enjoyed with extra-virgin olive oil from the Sabina, an area in northern Lazio known for its sensational oils, but you can substitute any good-quality unfiltered extra-virgin olive oil with rich flavor and a clean finish.
¼ cup extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 carrots, quartered lengthwise and cut into 4-inch sticks
3 celery stalks, sliced in half lengthwise and cut into 4-inch sticks
1 romaine lettuce heart, leaves separated
2 fennel bulbs, thickly sliced
1. In a small bowl, combine the olive oil, salt, and pepper.
2. Arrange the raw vegetables on a serving platter. Serve with the seasoned olive oil alongside.
Reprinted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. Copyright © 2016 by Katie Parla and Kristina Gill. Photographs copyright © 2016 by Kristina Gill. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.