Italian Salsa Verde

Origin: Northern Italy (Piedmont, Lombardy). A chunky green sauce of parsley, capers, anchovy, garlic, and olive oil, finely chopped rather than blended smooth, traditionally served with bollito misto (mixed boiled meats).

Flavor Profile: Briny and herbaceous with a savory anchovy depth and sharp garlic-caper punch.

Culinary Uses: Condiment for boiled or grilled meats, particularly bollito misto; sauce for roasted vegetables and fish.

Regional Variations: Tuscan versions often add hard-boiled egg yolk for richness; some regional versions include bread soaked in vinegar for body.

Storage: Best fresh; refrigerate 2–3 days as the fresh herbs discolor.

Notes: Do not confuse with Mexican salsa verde (tomatillo-based) or Moroccan chermoula — three unrelated “green sauce” traditions sharing only the descriptive name.