Ingredients

• a teaspoon of table salt
• a teaspoon of ground pepper
• a glass of extra-virgin olive Oil Toscano PGI
• celery
• fennel or other fresh vegetable

Proceeding

Remove the outer leaves of the fennel or celery and cut them in segments, rinse under cold running water then drain them well. Prepare the dip by mixing the extra-virgin olive oil Toscano PGI with the salt and pepper and combine well to make a sauce to dip the fennel in.