Easy – 4 portions – preparation time 30 min.


• 2 Stalks of Celery • 2 Carrots • 1 Fennel • 1/2 Yellow Pepper • 1/2 Red Pepper
• 1 Small Trevigano Radicchio • 12 Radishes • Extra Virgin Olive Oil “100% Italian of Coppini – Terni”
• black pepper q.b. • Sale till q.b.


Choose two stalks of soft celery (those inside the celery bean) remove them from the leaves at the ends and cut them
Obtaining the same long sticks. Take the fennel, remove the ends with thicker leaves and leaves and cut it into eight equal parts. Take the peppers and remove the white parts inside and then cut them into strips. Remove the leaves on the radishes. Peel the carrots and cut them into chopsticks. Use only the inner leaves more than the root
Keep and hold. Arrange the vegetables cut into a bowl and mix the extra virgin olive oil with the “100% Italian of Coppini – Terni”, salt and pepper emulsifying all with a fork.