ANTIPASTO - Mixed vegetables in oil

This antipasto combines crisp zucchini with strips of red and yellow bell peppers—pickled vegetables from Italy that have retained their crunch. The oil absorbs the aromas of the cooked pine nuts and sweet raisins, binding the individual ingredients together into a harmonious whole.

At the table, all you need is a good piece of bread to soak up the aromatic oil. Whether as an appetizer on an antipasti platter alongside olives and cold cuts, or straight from the jar—the combination of vegetables, nuts, and fruity sweetness makes it incredibly versatile. A dry Vermentino or a light Rosato from southern Italy pairs perfectly with it.