Garum is on everyone’s lips at the moment; at Newtown’s newest vegetarian haunt Flora, Head Chef Jude Hughes pairs mushroom ...

Top Spanish chefs have endorsed garum as a fishy sauce with deep roots in Spanish and Roman history. Illustration by Rebecca Bradley Garum has long been considered the dodo of gastronomic history.

Thousands of years ago, it was also all the rage in Ancient Rome. The Roman version of fish sauce was called "garum," and it ...

One of the most popular was garum, a salty, aromatic, fish-based sauce. Like so many other Roman treasures, it was borrowed from the ancient Greeks. Apicius used it in all his recipes, and the ...

Called colatura di alici, the condiment is an evolved reinvention of garum, which the Ancient Romans ate with everything.

Pepper is ground with cumin, savory, rue, parsley, condiments, bay berries, and garum. Finely ground meat is mixed in, then ground again together with the other ground ingredients. Mix with garum ...