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Caponatina with Red Delicious apples and tomatoes

A fresh and colorful appetizer, perfect for spring

Red Delicious Val Venosta apples are cooked with seasonal vegetables such as artichokes, celery and carrots to create an appetizer with a lively and Mediterranean taste. Toasted pine nuts and Taggiasca olives give the dish a crunchy and tasty touch.
30 min.


for 4 persons

240 g Red Delicious Val Venosta apples
200 g cherry tomatoes
120 g cleaned artichokes
80 g celery
80 g carrots
60 g water
30 g red onion
20 g Taggiasca olives
20 g white wine vinegar
16 g pine nuts
15 g capers
5 g extra virgin olive oil
1.6 g iodized salt

Food ingredients/allergens
Celery and celery products
Sulphur dioxide and sulfites >10 mg/l
Print recipe


Wash the celery and cherry tomatoes. Peel the carrots. Cut the celery and carrots into slices. Cut the apples with the skin into cubes. Desalt the capers. Toast the pine nuts in a non-stick pan.

Brown finely chopped onion, celery and carrots with extra virgin olive oil in a non-stick pan. Add artichokes, apples, cherry tomatoes and iodized salt and cook. Add a ladle of water, if necessary. Pour everything into a bowl and add capers, quartered olives, toasted pine nuts and vinegar. Garnish with pan-roasted apple slices and wild fennel before serving.


Recipe from Chiara Manzi

Culinary Medicine
Dr. Chiara Manzi is a nutritionist with a degree in Human Nutrition and Dietetics and a specialization in Antiaging Nutrition from Tufts University in Boston. She was an EFSA ambassador in 2022 and 2023, teaching Culinary Medicine at the University of Ferrara and Scientific Communication at Milan’s Bicocca University. She was awarded the Oscar for Health in 2018 as presenter of "Benessere in Cucina" on Rai2. As founder of the Cucina Evolution Academy in 2012, she focuses on a cuisine that allows you to stay in shape and healthy.

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