This dish was really typical even during the time of the ancient Romans. The etymology of the word is not certain even if the most validated thesis is that it derives from the archaic Italian “cazza,” whose meaning is that of ladle, tool used by alchemists and is therefore attributed to the condiment which is simply oil with some salt and pepper.
At the beginning, this side dish was composed only of celery and fennel. Only later were radishes also added.
This recipe is disarmingly simple. The only skill lies in the scenography, for those who want to do it, or in the arrangement of vegetables on a serving plate.

Cazzimperio: Fresh vegetables Roman style

  • Preparation time: 10 minutes
  • Ingredients for 6 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 2 ribs of celery
  • 3 Roman fennels
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  1. Instructions
  2. Wash and dry all the vegetables.
  3. Clean the ribs of celery, removing the filaments, and cut them into sticks.
  4. Remove the external leaves from the fennel and cut them first into quarters and then into wedges.
  5. Meanwhile, prepare the sauce: in a small bowl, pour the oil, add salt and pepper and mix for a long time with a fork.
  6. Arrange the vegetables in a suitable dish. Serve together with a bowl containing the sauce.

Tips to ensure the success of the dish:

  • In the serving dish, I place ice cubes or crushed ice at the bottom. They serve as a base for the vegetable sticks and also keep them very fresh.
  • The vegetables should be really fresh and the olive oil of excellent quality.