Salsa verde per bolliti, or green sauce for boiled meats, is a traditional condiment from the Emilia-Romagna region of Italy. It is typically made with parsley, garlic, capers, anchovies, and olive oil, and is used to add flavor and freshness to boiled meats such as beef, pork, and chicken.

This sauce can be found in many towns and communes throughout Emilia-Romagna, including Bologna, Modena, Parma, and Reggio Emilia. It is often sold in specialty food shops and markets, as well as in larger supermarkets.

One popular recipe for salsa verde per bolliti involves blending together parsley, garlic, capers, anchovies, and olive oil until smooth. This sauce can be served alongside boiled meats, or used as a marinade for grilled meats or vegetables.

Salsa verde per bolliti has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government, which means that it must meet certain specifications in order to be labeled as such. These specifications include using only fresh, locally-sourced ingredients, and following traditional preparation methods.

– “Salsa verde per bolliti.” Giallo Zafferano.
– “Salsa verde per bolliti.” Emilia-Romagna Turismo.
– “Salsa verde per bolliti.” Prodotti Agroalimentari Tradizionali dell’Emilia-Romagna.