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.

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.

On Sunday, April 20th, 2025, in Marbella, Spain, was alive with sunshine, sea breeze, and a flourish of feathers as the ...

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 ...

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'. Chef Francesco Fantinel of Garum in Bayswater ...

Enric Germa, restless painter of paintings, travels to Garum to visit Norbre Estru, an art collector, married to Lebia, a beautiful and provocative woman, with whom he falls in love and with whom ...