Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, …

Jun 1, 2023 · Colatura is essentially the Italian equivalent of Southeast Asian fish sauce, and a relative of the ancient Roman (and darling of the we-can-ferment-that chef world, thanks in …

Sep 21, 2023 · Garum, a fermented fish sauce, was a vital ingredient in ancient Greek and Roman cooking. It was a savory elixir, known for its rich umami qualities, that added depth and …

Italiano Garum is a term that refers to several kinds of fish sauces very popular in the ancient Mediterranean countries, whose fortune continued during and beyond the Middle Ages.

Oct 19, 2022 · Garum is similar to Asian fish sauces though less salty. Its closest modern-day kin might be Worcestershire sauce or colatura di alici, the Italian aged anchovy sauce.

Jan 14, 2022 · Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to Roman times.

Aug 26, 2010 · Colatura d'Alici is an ancient roman fish sauce made with anchovies in small factories in Cetara near Salerno and similar to ancient garum

Jun 11, 2019 · Utilized in this Spaghetti recipe is the Garum developed from the formula of Giovanni Rossetti, strictly based on the Ancient Roman recipe that has been existing for …

Garum is believed to be the most popular condiment in Ancient Rome. Many of the anchovy-based condiments that we use today, including colatura di alici and Worcestershire sauce, can …

Here, you will find award-winning authentic Roman Italian cuisine. Our menu focuses on both ancient Roman techniques and modern Italian classics set in a stylish and relaxed atmosphere.