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Acciughe al verde is a traditional dish originating from Piedmont. The dish consists of anchovies in green sauce, or bagnet verde. In order to prepare it, salt-preserved anchovies are first washed and filleted, then topped with a sauce consisting of garlic, parsley, olive oil, white wine vinegar, and sometimes a pinch of hot pepper flakes. In the past, this dish was a part of merenda si noira, a meal eaten by farmers late in the afternoon. Nowadays, acciughe al verde are served as an appetizer with bread and butter in most restaurants, or as an accompaniment to a glass of wine in old taverns.