Made with oily fish, Mediterranean spices and sea salt; just like it was made in the Garum Shop in Pompeii.
Flor de Garum sauce is a scientific and historical reconstruction of Garum sauce, a dressing or condiment consumed in Roman times. Prepared with oily fish, Mediterranean spices and sea salt; following the age-old method of preparation of the Garum Shop in Pompeii.
Garum was one of the most famous sauces in ancient history. We cannot be sure exactly who invented it, the Greeks or the Phoenicians, but we are sure that it was in Roman times when it reached its maximum level of production, distribution and consumption. It was an exquisite product, with a fine bouquet, an intense aroma and amber in colour, prepared using oily fish, salt and spices and was widely consumed during Roman times.
Thanks to the analysis of the residues of the last production of garum from a factory in Pompeii, buried in the year 79 AD by the eruption of Mt. Vesuvius, and the study of a recipe from the 3rd century preserved in an old European abbey, an interdisciplinary team of researchers from the UCA and the USE have been able to reproduce garum with a maximum guarantee of rigour and authenticity.
The gastronomy of the 21st century has thus recovered one of the most emblematic products of ancient cuisine to bring us the most valued flavours of our history, with a maximum guarantee of rigour and authenticity. So, one of the “flagship products” of ancient cuisine has returned to the gastronomy of the 21st century to let us sample the most valued flavours of ancient tradition.