raw sea bass marinated in oxygarum (an amalgam of wine vinegar and fish sauce) and a chocolate ganache seasoned with Flor de Garum. Rather than overpowering the sweet and savory flavors ...

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 ...

The venue is hosting a collaboration between Garum, one of London's top Roman trattorias, and VinAnima, Bristol's 'go-to for brilliant Italian wines'. READ MORE: Opening date for new wine bar with ...