The staple food of the ancient Romans was bread. People dipped pieces of bread called sops into olive oil, wine mixed with water and garum. Which was fermented fish sauce. The yellow liquid was strained and sold to the well-to-do. The fish guts were sold to the poor. Garum is rich in glutamates, which gives the umami flavor. It's still made in Italy but it is no longer widespread as in the Roman era. In 1492, the tomato was introduced from the New World. It is rich in glutamates. It completely replaced garum.

The original Silphium Garum was a type of fermented fish sauce that was popular in ancient Rome. It was made from the juice of the Silphium plant, known for its medicinal properties and also used as a contraceptive. Silphium Garum was highly prized for its strong flavor and was used as a seasoning in various dishes. However, the Silphium plant became extinct in the 1st century AD, leading to the decline and eventual disappearance of the Silphium Garum. Today, there are no known recipes or authentic samples of this ancient fish sauce. Laprove put together a vegan, flavorless version of the fish meat below.

It also includes asafoetida, which was used in Ancient Rome as a substitute of silphium.  Asafoetida (/æsəˈfɛtɪdə/; also spelled asafetida) is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs of the carrot family.

Chat with us on WhatsApp