Raw and crunchy garden vegetables - carrot, fennel, cauliflower and peppers - preserved in 'agrodolce' a sweet and sour liquid with vinegar and sugar.
 
This is a typically Italian antipasto, to be served with cured meats and cheeses, often prepared at home for year round use as well as readily available to buy. Stefano remembers eating it a lot in sandwiches with salami.