The colation of anchovies boasts the noble descent of its ancestor: the Garum of the ancient Romans.
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The colation of anchovies boasts the noble descent of its ancestor: the Garum of the ancient Romans. Prepared with different types of blue fish and spices, the garum was undisputed protagonist of the pantagruelic courses of Apicio in the banquets narrated by Pliny. This amber liquid, very similar to the Roman garum, is obtained from the process of ripening and seasoning of the pressed anchovies under salt, following an ancient procedure handed down from father to son by the fishermen of Cetara.
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