In the countryside of the province of Emilia with the nickname sauce has always identified a gastronomic preparation mainly based on vegetables, whole or chopped, seasoned with olive oil and vinegar, savory or sweet and sour.
Tradition dictates that these sauces were prepared in the spring and summer with fresh vegetables from the garden.
This type of product stemmed precisely to the need to store longer those plants which had abundance in the summer months, for example parsley, and which would otherwise be been wasted.
In Modena uses those condiment sauces have since found a perfect use when combined with another great dish, the meat stew.
Serve together during the best meals of the holidays is an ancient habit widespread in our land.
The queen of these sauces was the Salsa Verde, or, like many grandmothers called it, the Prezzemolina. A simple recipe and poor but absolutely delicious and fascinating for its color.

Ingredients for 4 people
1 bunch of parsley
½ onion
1 small carrot
1 stalk of celery
1-2 anchovies in oil
1 clove of garlic
1 handful of capers
2 hard boiled eggs
extra virgin olive q.b.
Vinegar q.b.
Sale q.b.

preparation

Wash, dry and finely chop parsley, onion, celery, carrot, garlic and anchovy, a little more coarsely chop the eggs and capers. Add the salt and stir everything thoroughly. When the mixture is smooth add in a glass jar to preserve, then add 3/4 of oil and 1/4 of vinegar to cover the sauce. Let stand for 24 to 48 hours before serving.