watercress, or tarragon. Italy The Italian salsa verde is a cold rustic sauce, and includes parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and possibly mustard. The ingredients are coarsely chopped, formerly by hand, now often in a food processor. In some regions, cubed bread is soaked in vinegar and blended with the other ingredients, which creates an emulsion somewhat similar to a vinaigrette. In other regions, there is no bread. Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables. Salsa verde served with bollito misto in Piemonte and Lombardia is a "classic meat dish" served in many city and country restaurants. The salted lake sardines from the Lago di Como, called misoltini, are warmed or grilled and served with salsa verde. It is also served with other grilled or stewed fish. A salsa verde with garlic, called agliata, is a traditional specialty of the Siena region on the feast day of Saint John. Gremolata is a green sauce in Milanese cuisine based on parsley, lemon peel, and garlic, and is the usual accompaniment for ossobuco. France The French sauce verte au pain was already known in the Renaissance, and was originally a bread sauce very similar to the Italian. Today, sauce verte is usually mayonnaise flavoured with tarragon, and sometimes parsley and sage. Lemon juice is often used instead of vinegar. Germany Grüne Soße is a specialty of the German state of Hesse. Centres of popularity are the cities of Frankfurt am Main (where it is sometimes called "Grie Soß") and Kassel, which lay claim to its origins. The Frankfurt-style is made exclusively from seven fresh herbs, namely parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet together with sour cream, oil, vinegar, mustard, salt and added hard boiled eggs. Variants of other local areas, often varying by season, include dill, shallots, lovage, lemon balm, and even spinach. In more frugal times, daisy leaves, broad plantain leaves, and dandelion leaves have been used. The hard-boiled eggs are sieved or pureed before being mixed with sour cream to form the creamy base of the sauce. The fresh chopped herbs are then added. Some variations use buttermilk, quark, or yogurt instead of sour cream. In the city of Kassel, a combination of sour cream and Schmand is used. The sauce is served cold with peeled boiled potatoes or just with rye bread, as