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Gremolata's popularity has increased significantly in recent years. It is currently served in many top restaurants and is considered fashionable in some circles. It perhaps deserves its own WikiPedia article for this reason (like, say, Tabouli).
Please add information about the origin of the word; how it is different from salsa, etc. I find it is being used for many chunky dry sauces. For example in The Week issue June 27, 2008 contained an article quoting Melissa Clark from The New York Times using the term Gremolata to describe a mixture of orange chunks and zest, olives, almonds, parsley and garlic for use on roast bass fish. 98.207.230.186 (talk) 20:34, 22 July 2008 (UTC)[reply]
