A variation of the more famous 'giardiniera sauce', traditionally prepared by peasant families in August, when vegetables were abundant, to be enjoyed during the winter months. To the classic recipe, a generous sprinkling of boiled eggs cut into medium-large pieces is added to this yellow sauce. A perfect accompaniment for boiled and roast meat, it contains seasonal vegetables and top-quality extra virgin olive oil. Once prepared, it should be left to stand for a while so that the vegetables absorb the flavours of the oil and herbs well.

"L'è bòuna e fa bòun', we say here in Emilia.