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.

Add the chopped mixed pickles and the green and black olives. Season with 4 tablespoons of extra virgin olive oil and two tablespoons of white wine vinegar. Mix, cover with cling film and let rest for two hours in a cool place.

Finally add the spicy Provolone Valpadana DOP in large flakes, mix again and serve.