History
The basic recipe is probably from the Near East and, as such, is probably at least 2,000 years old. Roman legionaries brought it to Italy, from where it was exported to France and Germany. Evidence suggests that it was introduced in Frankfurt am Main by the Italian trading families Bolongaro and Crevenna around 1700. A possible origin of the German variant are French Protestant immigrants emigrating to Kurhessen in the 18th century. The German variant uses a different mix of herbs, since Mediterranean herbs were not available in Germany at the time.
Read more about this topic: Green Sauce
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—Adrienne Rich (b. 1929)
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