This is one of the most famous Venetian sauces, first appearing in the Libro di cucina in the 14th century. Historically the main ingredients were vinegar, chicken livers, garlic, anchovies, lemon, ginger, breadcrumbs and grana; today it's usually made of broth, spices, breadcrumbs, butter, salumi and lots pepper. In Treviso they add goose or hare livers. In Verona they add marrow, or midollo di bue. It's often served with poultry, or even spread on bread as a snack.
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