Salsa Peverada – Spicy Sauce:


4 anchovies fillets
2 oz. olive oil
2 cloves garlic
1 bunch parsley
1 tsp. black pepper, fresh ground
1 slice soppressa (about 3 oz.)
2 cups beef broth
1 tbs. lemon juice
1 lb. duck liver
1 tbs. pomegranate juice
1 tbs. wine vinegar (or wine)

How to make the Salsa Peverada – Spicy Sauce:

Peverada is a sauce that always contains pepper (pevere in Venetian dialect). Since the spice was once rare and expensive, it was fashionable for rich families to use it on or in everything, from soups to sauces, to the broth. Peverada was also referred to as “the water in which beef has been cooked in” or “peppered broth”. It was called piperatum in ancient Rome, and it was prepared by adding garum to pepper. Peverada is a sauce used as a common condiment in today’s Italian cookery. The most popular is the recipe used in the Veneto area.

Mince the anchovies, one clove of garlic, parsley, soppressa, and the duck liver. Heat the oil and the other clove of garlic. Remove when brown. Drop in the minced ingredients, except the liver. Stir constantly and, when golden brown, add the liver, a pinch of salt and the pepper. Saute briskly for 2 min. then add the broth and simmer for 15 min. Then, add the lemon juice, pomegranate juice, and wine vinegar; reduce for 5 more min. and remove from heat. The salsa peverada should be rather thick but fluid.

The salsa peverada is excellent with duck, or other game, poultry, and roasted meats.

Regional recipe from Veneto

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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