Clean and wash the Roman broccoli thoroughly. Steam the florets for about 10 minutes: they should remain crunchy. Transfer them to a bowl and let them cool down.
Add the mixed pickled vegetables cut into small pieces and the green and black olives. Season with four tablespoons of extra-virgin olive oil and two tablespoons of white wine vinegar. Cover with film and let it rest for two hours in a cool place.
Lastly, add the strong Provolone Valpadana PDO cut into large flakes, toss once again and serve.
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