Tacuinum Sanitatis, Casanatense 4182 (14th c.): roasting meat at the hearth. Public domain. Courtesy of Wikimedia Commons / Biblioteca Casanatense.

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.