Antica Salsa Verde V.V. F/12*130

The name of this product comes from the color of the main ingredient, parsley. 

This delicacy dates back to an ancient Piedmontese recipe. The first chef who made this sauce was in the service of the Savoy family. 

But, as time passed, this recipe became a crucial element of Piedmontese cuisine. Grandmothers carefully prepared this sauce in their kitchens, mincing the parsley and adding olive oil, anchovies and garlic, as we do today, faithfully following their example. The result is a tasty sauce to which mustard is added to give the product greater creaminess and flavour. ANDexcellent with boiled meats, with vegetables, for example tomato slices, boiled potatoes, with toasted bread, with fresh cow's or goat's cheese, etc.