On a chilly winter day, horseradish sauce presents itself as a perfect condiment to enhance traditional Emilian dishes. This preparation, typical of Romagna cuisine, is based on the horseradish root, an ingredient with a strong and spicy character, capable of adding a lively note to boiled meats, broths, and aged cheeses. Its preparation requires particular attention: after washing and grating it, breadcrumbs are added to temper its intensity, making the sauce more balanced and suitable for various occasions. The white wine vinegar then completes the mixture with a freshness that enriches the flavor. Perfect for a family Sunday lunch or as an accompaniment to a platter of cured meats, horseradish sauce is a classic that never fails to surprise. With its simplicity and bold taste, it is a true homage to the gastronomic tradition of Emilia Romagna, where every recipe tells the love for authentic flavors.

Wash the horseradish root under running water, dry it well, then scrape it with a knife and grate it. Place everything in a bowl, add 100 grams of breadcrumbs, half a glass of white vinegar, a little fine salt, and mix well to combine the ingredients. The addition of bread serves to soften the strong and very spicy flavor of the root. The sauce can be stored as long as it is kept in a glass container with the surface covered by a layer of olive oil. By adopting this method, it can be used for several weeks, always keeping in mind that over time the characteristic flavor it had when freshly made will significantly diminish. Store in a cool place.