Fresh seasonal vegetables take center stage for this easy yet gorgeous antipasto platter. Carrots, celery, fennel, radishes, peppers, zucchini, cucumber, tomatoes, along with any other veggies you enjoy, look as great as they taste. I like to prepare a dipping sauce made with good-quality extra virgin olive oil, a splash of aged balsamic vinegar, and a sprinkle of sea salt. Pinzimonio pairs nicely with a chilled glass of Centanni Pecorino.