Antipasto alla piemontese

A classic from my repertoire with a new twist.

Last week, I received a few comments from my friends in Australia, saying that my winter seupa à la Valpellinentze wasn’t so appealing with temperatures reaching 30℃ and more. I got the message!

I prepared this dish many times for the Hedonistic Hiking and MacNay Travel and Wine picnics, at Cuculo cheese and wine, my shop in England, and at home for my family. It’s always a big hit and I always have people asking for the recipe.

This antipasto is usually made during summer when there is a wide range and big quantities of fresh vegetables, all ripe at the same time, but you can make it in winter too. I just made it for the Christmas celebrations! 😁