Two Italian Sauces for Roasted Meat: Walnut & Green Herb (Medieval to Renaissance)

Updated with historical context & interlinks to the 2024 Tournament of the Arts lunch menu.

For the Tournament of the Arts (2024) lunch, I wanted condimenti that traveled well, didn’t need reheating, and made simple roast or cold meats sing. These two Italian sauces do exactly that: a nutty, velvety Savor di Noci alla Fiorentina (Walnut & Garlic) and a sharp, herb-forward Salsa viridis (Green Sauce). Think of them as a historical alternative to mustard—great for camp kitchens, feasts, and picnic trays.

Flavor contrast at a glance: Walnut sauce = rich & earthy · Green sauce = bright & piquant. Serve both so diners can choose their adventure.

Salsa viridis — Green Sauce

Original (summary translation)

Green sauce. Take ginger, cinnamon, pepper, nutmeg, cloves, parsley, and sage. First grind the spices, then the herbs, adding a third of the sage and parsley, and if you wish, two or three cloves of garlic. Moisten with vinegar or verjuice. To every sauce add salt and the crumb of bread to thicken.

Modern Interpretation

1 slice dry bread
5 tbsp finely chopped parsley
2 fresh sage leaves, finely chopped
1 pinch freshly ground black pepper
1 pinch ground cloves
1 pinch freshly grated nutmeg
¼ tsp cinnamon
¼ tsp ginger
3 tbsp wine vinegar (or verjuice)
2 cloves garlic, pureed (optional as per the source)
Scant ½ cup water
Salt to taste

Method: Soak bread in the water until softened; mash and place in a blender or mortar. Add herbs, spices, and garlic (if using) and blend/pound to a smooth purée. Gradually add vinegar to taste. Salt to finish. Press through a sieve for a refined texture. Serve with roasted or cold meats.

Notes & Substitutions

Acid: Verjuice is period; white wine vinegar works well. Adjust to your preferred sharpness.
Texture: More bread = thicker; more water = looser.
Make-ahead: Best the day of; if holding overnight, brighten with a splash of vinegar before serving.

Savor di Noci alla Fiorentina — Florentine Walnut & Garlic Sauce

Original (Libro di cucina / Anonimo Veneziano)

XIII. Brodeto de pessi. Toy lo pesse e lesallo, poy toy petrosilo e noce e una molena de pan e pasta insiema, e toy specie dolze e forte e fai bolire insiema e meti sopra lo pesse ed è bono perfetto, etc.

Interpreted: Take the fish and boil it; then take parsley and walnuts and the crumb of bread and grind together; add sweet and strong spices and let it boil all together (in the fish broth); put it over the fish and it is good and perfect.

Suggested Modern Recipe

⅔ cup fish stock or vegetable/chicken stock
2–3 tbsp breadcrumbs
3 cloves garlic, minced
1 cup walnuts, coarsely chopped
1 cup parsley leaves, finely minced
½ tsp salt
¼ tsp coarse black pepper
½ tsp “common spices” / Duke’s powder (see below)

Method: Bring stock to a simmer. Stir in breadcrumbs, walnuts, garlic, parsley, salt, pepper, and spice powder; cook until thickened to a spoon-coating consistency. Serve warm or at room temperature over fish or sliced cold chicken/roast beef.

Common Spices / Duke’s Powder: a period blend of cinnamon, cloves, ginger, pepper, coriander, saffron.

Notes & Substitutions

Broth choice: Fish stock is traditional in the source; veg stock works if serving with meats or for a meatless table.
Texture: For silkier sauce, pulse nuts finer or finish with a splash of hot stock.
Make-ahead: Thickens as it cools; loosen with warm stock when serving.

Serving & Pairing

Contrast a platter: Put both sauces next to cold sliced chicken, roast beef, or grilled fish so diners can choose rich vs. bright.
Camp-friendly: Both are mortar/knife doable; no reheat required.
Finger-food option: Serve with bread and thin-sliced meats for hand-held bites.

🥕 Dietary Notes

Vegetarian: Both (use veg stock in walnut sauce).
Vegan: Use veg stock and plant breads; omit cheese additions elsewhere on the menu.
Gluten-free: Use GF breadcrumbs or ground almonds to thicken.
Allergens: Tree nuts (walnut); gluten if using bread; alliums (garlic).

...

Part of my TOA 2024 Lunch Menu

This post belongs to the Italian-leaning TOA 2024 lunch I served. Explore the dishes:

Uva fresca di più sorti — Grapes (Scappi)
Fresh walnuts & almonds
Capers & assorted olives
Cascio — Cheeses (Tuscan & Italian selection)
Mostaccioli a la Romana — Sweet cakes
Biscottini di zuccaro — Sugar biscuits
Gattafura di cipolle alla genovese — Onion tart
Capponi sopramentati — Cold sliced chicken “sopramentato”
Polpettoni alla romanesca — Roman-style beef fingers
Salsa di noci e aglio — Walnut & garlic sauce (this page)
Salsa viridis — Green herb sauce (this page)
Broccoli asciutti — Dry broccoli with oil & citrus
Minestra di lenti secche — Thick lentil soup
Fritelli di Riso — Rice fritters (Scappi; sweet)
Insalata di arance — Sliced orange salad with rosewater
Pizza di molti strati — Cold layered pastry with elderflower & rosewater

I’ll be linking each dish here as their write-ups are refreshed. If you cooked this menu, tell me how it went!

Sources

Libro di cucina / Libro per cuoco (Anonimo Veneziano), 14th–15th c. English trans. (reference for walnut sauce wording and method).
Bartolomeo Scappi, Opera (1570), for general Italian kitchen context and table service.

Labels: Sauces & Condiments; Nuts; Herbs; Spices; SCA Feast Planning; Period Techniques; Camping-Friendly; Medieval; Renaissance; Medieval Finger Food