{"id":2715,"date":"2023-09-13T21:05:21","date_gmt":"2023-09-13T19:05:21","guid":{"rendered":"https:\/\/ilnuovomediterraneo.com\/garum-the-fish-sauce-the-romans-were-fond-of\/"},"modified":"2024-04-23T17:39:44","modified_gmt":"2024-04-23T15:39:44","slug":"garum-the-fish-sauce-the-romans-were-fond-of","status":"publish","type":"post","link":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/","title":{"rendered":"Garum, the fish sauce the Romans were fond of"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_76 counter-hierarchy ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#salsa_garum_a_leap_into_the_past\" >Salsa garum: a leap into the past<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#the_recipe_of_the_ancient_romans\" >The recipe of the ancient Romans<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#the_garum_of_maratea\" >The garum of Maratea<\/a><\/li><\/ul><\/nav><\/div>\n<p>An <strong>accompanying sauce<\/strong> used to flavor vegetable, meat and fish dishes: garum is a delicious product with ancient origins. The Romans loved it and employed it in many preparations, but its production required complex processing.<\/p>\n<p><strong>From Maratea<\/strong>, garum traveled <strong>directly to the tables of Rome<\/strong>, and the importance of this fish-based sauce lingers to this day, so much so that it has been recognized as a traditional food product of the Lucanian municipality.<\/p>\n<p>How is garum obtained? and what has been Maratea&#8217;s role in the production of this sauce in the past?<\/p>\n<h2><span class=\"ez-toc-section\" id=\"salsa_garum_a_leap_into_the_past\"><\/span>Salsa garum: a leap into the past<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Garum was obtained through the <strong>fermentation in brine of so-called &#8220;poor&#8221; fish<\/strong>, with the addition of various spices. The resulting liquid sauce, with an intense taste and smell, was then used to season dishes.<\/p>\n<p>As mentioned, garum was consumed mainly by the ancient Romans, who had known it in turn from the Greeks. The term garum, in fact, is probably derived <strong>from the Greek word &#8220;garon&#8221; (\u03b3\u03ac\u03c1\u03bf\u03bd)<\/strong>; it should be specified, however, that its origins do not date back to Ancient Greece but are Middle Eastern. The Babylonians were actually preparing it as early as the 18th century BC.<\/p>\n<p><strong>Latin literature is full of references<\/strong> to garum sauce: from the gastronome expert Apicius, author of the ten-book treatise <em>De re coquinaria<\/em>, containing nearly 500 recipes, to Pliny the Elder with his<em> Naturalis Historia<\/em>. In the last work, for example, the versatility of garum is mentioned, as well as its many beneficial and healing properties.<\/p>\n<p>In fact, this sauce was believed to possess additional <strong>disinfectant and anti-inflammatory properties<\/strong> alongside its rich nutritional value. Fish garum, rich in protein, was also used, therefore, medicinally: it was an effective remedy against dysentery, to treat sunburn and inflammation of the mouth and ears, and even to disinfect dog and crocodile bites!<\/p>\n<h2><span class=\"ez-toc-section\" id=\"the_recipe_of_the_ancient_romans\"><\/span>The recipe of the ancient Romans<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>According to the traditional recipe handed down from classical sources, garum needed a large container within which to arrange a precise layering. A <strong>layer<\/strong> of various kinds of <strong>herbs<\/strong> (mint, cilantro, oregano, fennel, chili pepper, etc.) was arranged on the bottom, overlaid with a row of <strong>fish<\/strong>, such as mackerel, sardines and anchovies, which had not been gutted. The last layer consisted of abundant coarse <strong>sea salt<\/strong>, which was essential for macerating the fish and counteracting its putrefaction process.<\/p>\n<p>All layers were repeated until the vessel was full. The mixture was then exposed to the sun for several days and stirred for the next several days. A liquid, the actual garum, was thus obtained through a <strong>filtration of<\/strong> <strong>the<\/strong> <strong>mixture<\/strong> that took place in several stages. The more solid, and less valuable part, on the other hand, was called &#8220;allec.&#8221;<\/p>\n<p>The types of garum were many, some very expensive, and it was, likewise, possible to obtain variations by adding oil, water or wine. In addition, the fish sauce in question had a long shelf life, so it was <strong>easily traded<\/strong> <strong>throughout the Mediterranean<\/strong>.<\/p>\n<p>Today garum is still a popular and consumed product, although its preparation has undergone some variations. Some of them consist of gutting the fish, from which the head is also removed, and the practice of pressing exerted on the vessel, which is closed, and from which the amber liquid gradually emerges.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"the_garum_of_maratea\"><\/span>The garum of Maratea<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>In 2016, in Maratea, garum sauce gained recognition as a <strong>traditional food product (PAT)<\/strong>, adding to the list of typical products of Basilicata. But why is garum specifically linked to Maratea?<\/p>\n<figure id=\"attachment_1992\" aria-describedby=\"caption-attachment-1992\" style=\"width: 750px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-1991 size-jnews-750x536\" src=\"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2023\/09\/Santo-Janni-750x361.jpg\" alt=\"Holy Janni\" width=\"750\" height=\"361\" \/><figcaption id=\"caption-attachment-1992\" class=\"wp-caption-text\">Photo by Luke18389 (Wikimedia Commons); license: https:\/\/creativecommons.org\/licenses\/by\/3.0\/deed.en<\/figcaption><\/figure>\n<p>Well, in the past <strong>Maratea was one of the main places of production<\/strong>. The fish-based condiment was prepared, in late Hellenistic and late Roman times, mainly in southern Italy, but also in Spain, Dalmatia, and North Africa. The Lucanian city, because of its strategic geographic location on the Tyrrhenian Sea was an excellent fishing site; from there ships sailed to Rome to trade the product.<\/p>\n<p>Testifying to the centrality of Maratea in the preparation of garum are<strong> numerous artifacts<\/strong>. In the seabed of the<strong>island of Santo Janni<\/strong>, opposite the Lucanian coast of Maratea, Roman-era earthenware vessels used for the preparation of the sauce, as well as amphorae used for its transport by sea, have been found. Today it is possible to view the artifacts at the underwater archaeology exhibition in Maratea&#8217;s Palazzo De Lieto.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><em>Rimani sempre aggiornato seguendoci su <\/em><a href=\"http:\/\/t.me\/ilNuovoMediterraneo\"><i>Telegram<\/i><\/a><em>!<\/em><\/p>\n<p>&nbsp;<\/p>\n<div data-object_id=\"2715\" class=\"cbxwpbkmarkwrap cbxwpbkmarkwrap_guest cbxwpbkmarkwrap_user_cat cbxwpbkmarkwrap-post \"><a  data-redirect-url=\"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/posts\/2715\/\"  data-display-label=\"1\" data-show-count=\"0\" data-bookmark-label=\"Aggiungi ai Preferiti\"  data-bookmarked-label=\"Rimuovi dai Preferiti\"  data-loggedin=\"0\" data-type=\"post\" data-object_id=\"2715\" class=\"cbxwpbkmarktrig  cbxwpbkmarktrig-button-addto ld-ext-left\" title=\"Bookmark This\" href=\"#\"><span class=\"cbxwpbkmarktrig-icon\"><\/span><span class=\"ld ld-ring ld-spin\"><\/span><span class=\"cbxwpbkmarktrig-label\" >Aggiungi ai Preferiti<\/span><\/a> <div  data-type=\"post\" data-object_id=\"2715\" class=\"cbxwpbkmarkguestwrap\" id=\"cbxwpbkmarkguestwrap-2715\"><div class=\"cbxwpbkmarkguest-message\"><div class=\"cbxwpbkmarkguest-message-head\"><span class=\"cbxwpbkmarkguest-message-head-label\">Please login to bookmark<\/span><a class=\"cbxwpbkmarkguesttrig_close\" role=\"button\" title=\"Click to close bookmark panel\/modal\" href=\"#\" ><i class=\"cbx-icon\"><?xml version=\"1.0\" encoding=\"utf-8\"?>\n<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><line x1=\"18\" y1=\"6\" x2=\"6\" y2=\"18\"><\/line><line x1=\"6\" y1=\"6\" x2=\"18\" y2=\"18\"><\/line><\/svg><\/i><i class=\"sr-only\">Close<\/i><\/a><\/div><div class=\"cbxwpbkmarkguest-content\">\n<div class=\"cbx-chota\"><div class=\"container\"><div class=\"row\"><div class=\"col-12\"><div class=\"cbx-guest-wrap cbxwpbookmark-guest-wrap\"><div class=\"cbx-guest-login-wrap cbxwpbookmark-guest-login-wrap\"><form name=\"loginform\" id=\"loginform\" action=\"https:\/\/ilnuovomediterraneo.com\/en\/wp-login.php\" method=\"post\"><p class=\"login-username\">\n\t\t\t\t<label for=\"user_login\">Username or Email Address<\/label>\n\t\t\t\t<input type=\"text\" name=\"log\" id=\"user_login\" autocomplete=\"username\" class=\"input\" value=\"\" size=\"20\" \/>\n\t\t\t<\/p><p class=\"login-password\">\n\t\t\t\t<label for=\"user_pass\">Password<\/label>\n\t\t\t\t<input type=\"password\" name=\"pwd\" id=\"user_pass\" autocomplete=\"current-password\" spellcheck=\"false\" class=\"input\" value=\"\" size=\"20\" \/>\n\t\t\t<\/p><p class=\"login-remember\"><label><input name=\"rememberme\" type=\"checkbox\" id=\"rememberme\" value=\"forever\" \/> Remember Me<\/label><\/p><p class=\"login-submit\">\n\t\t\t\t<input type=\"submit\" name=\"wp-submit\" id=\"wp-submit\" class=\"button button-primary\" value=\"Log In\" \/>\n\t\t\t\t<input type=\"hidden\" name=\"redirect_to\" value=\"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/posts\/2715\/\" \/>\n\t\t\t<\/p><\/form><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>In Ancient Rome, garum sauce was an inevitable ingredient on the table, and Maratea was among the main centers specializing in its production.<\/p>\n<div data-object_id=\"2715\" class=\"cbxwpbkmarkwrap cbxwpbkmarkwrap_guest cbxwpbkmarkwrap_user_cat cbxwpbkmarkwrap-post \"><a  data-redirect-url=\"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/posts\/2715\/\"  data-display-label=\"1\" data-show-count=\"0\" data-bookmark-label=\"Aggiungi ai Preferiti\"  data-bookmarked-label=\"Rimuovi dai Preferiti\"  data-loggedin=\"0\" data-type=\"post\" data-object_id=\"2715\" class=\"cbxwpbkmarktrig  cbxwpbkmarktrig-button-addto ld-ext-left\" title=\"Bookmark This\" href=\"#\"><span class=\"cbxwpbkmarktrig-icon\"><\/span><span class=\"ld ld-ring ld-spin\"><\/span><span class=\"cbxwpbkmarktrig-label\" >Aggiungi ai Preferiti<\/span><\/a> <div  data-type=\"post\" data-object_id=\"2715\" class=\"cbxwpbkmarkguestwrap\" id=\"cbxwpbkmarkguestwrap-2715\"><div class=\"cbxwpbkmarkguest-message\"><div class=\"cbxwpbkmarkguest-message-head\"><span class=\"cbxwpbkmarkguest-message-head-label\">Please login to bookmark<\/span><a class=\"cbxwpbkmarkguesttrig_close\" role=\"button\" title=\"Click to close bookmark panel\/modal\" href=\"#\" ><i class=\"cbx-icon\"><?xml version=\"1.0\" encoding=\"utf-8\"?>\n<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><line x1=\"18\" y1=\"6\" x2=\"6\" y2=\"18\"><\/line><line x1=\"6\" y1=\"6\" x2=\"18\" y2=\"18\"><\/line><\/svg><\/i><i class=\"sr-only\">Close<\/i><\/a><\/div><div class=\"cbxwpbkmarkguest-content\">\n<div class=\"cbx-chota\"><div class=\"container\"><div class=\"row\"><div class=\"col-12\"><div class=\"cbx-guest-wrap cbxwpbookmark-guest-wrap\"><div class=\"cbx-guest-login-wrap cbxwpbookmark-guest-login-wrap\"><form name=\"loginform\" id=\"loginform\" action=\"https:\/\/ilnuovomediterraneo.com\/en\/wp-login.php\" method=\"post\"><p class=\"login-username\">\n\t\t\t\t<label for=\"user_login\">Username or Email Address<\/label>\n\t\t\t\t<input type=\"text\" name=\"log\" id=\"user_login\" autocomplete=\"username\" class=\"input\" value=\"\" size=\"20\" \/>\n\t\t\t<\/p><p class=\"login-password\">\n\t\t\t\t<label for=\"user_pass\">Password<\/label>\n\t\t\t\t<input type=\"password\" name=\"pwd\" id=\"user_pass\" autocomplete=\"current-password\" spellcheck=\"false\" class=\"input\" value=\"\" size=\"20\" \/>\n\t\t\t<\/p><p class=\"login-remember\"><label><input name=\"rememberme\" type=\"checkbox\" id=\"rememberme\" value=\"forever\" \/> Remember Me<\/label><\/p><p class=\"login-submit\">\n\t\t\t\t<input type=\"submit\" name=\"wp-submit\" id=\"wp-submit\" class=\"button button-primary\" value=\"Log In\" \/>\n\t\t\t\t<input type=\"hidden\" name=\"redirect_to\" value=\"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/posts\/2715\/\" \/>\n\t\t\t<\/p><\/form><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"author":3,"featured_media":1988,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"2","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"topbottom","share_float_style":"share-monocrhome","show_share_counter":"0","show_view_counter":"0","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"1","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"1","post_reading_time_wpm":"300","show_zoom_button":"1","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"1","show_inline_post_related":"1"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"","hide":""},"jnews_paywall_metabox":{"enable_premium_post":"0","paragraph_limit":"2","enable_preview_post":"0","preview_textbox":"","nonce":"ebb8c5306d"},"jnews_override_counter":{"override_view_counter":"0","view_counter_number":"0","override_share_counter":"0","share_counter_number":"0","override_like_counter":"0","like_counter_number":"0","override_dislike_counter":"0","dislike_counter_number":"0"},"footnotes":""},"categories":[253,425],"tags":[256,547,543,544,545,546],"class_list":["post-2715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-europe","tag-cooking","tag-fish","tag-garum-en","tag-maratea-en","tag-romans","tag-santojanni-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Garum, the fish sauce the Romans were fond of - Il Nuovo Mediterraneo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Garum, the fish sauce the Romans were fond of\" \/>\n<meta property=\"og:description\" content=\"In Ancient Rome, garum sauce was an inevitable ingredient on the table, and Maratea was among the main centers specializing in its production.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/\" \/>\n<meta property=\"og:site_name\" content=\"Il Nuovo Mediterraneo\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ilnuovomediterraneo\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-09-13T19:05:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-04-23T15:39:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2023\/09\/salsa-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2000\" \/>\n\t<meta property=\"og:image:height\" content=\"1335\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Simona Rubino\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Simona Rubino\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/\"},\"author\":{\"name\":\"Simona Rubino\",\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/#\/schema\/person\/39e5a93ca4758c9bdbc2db41b8375a1c\"},\"headline\":\"Garum, the fish sauce the Romans were fond of\",\"datePublished\":\"2023-09-13T19:05:21+00:00\",\"dateModified\":\"2024-04-23T15:39:44+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/\"},\"wordCount\":752,\"publisher\":{\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2023\/09\/salsa-1.jpg\",\"keywords\":[\"cooking\",\"fish\",\"garum\",\"maratea\",\"Romans\",\"santojanni\"],\"articleSection\":[\"cooking\",\"Europe\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/\",\"url\":\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/\",\"name\":\"Garum, the fish sauce the Romans were fond of - Il Nuovo Mediterraneo\",\"isPartOf\":{\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2023\/09\/salsa-1.jpg\",\"datePublished\":\"2023-09-13T19:05:21+00:00\",\"dateModified\":\"2024-04-23T15:39:44+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#primaryimage\",\"url\":\"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2023\/09\/salsa-1.jpg\",\"contentUrl\":\"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2023\/09\/salsa-1.jpg\",\"width\":2000,\"height\":1335,\"caption\":\"Credits: Cuochisottobotta\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ilnuovomediterraneo.com\/en\/home\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Garum, the fish sauce the Romans were fond of\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/#website\",\"url\":\"https:\/\/ilnuovomediterraneo.com\/en\/\",\"name\":\"Il Nuovo Mediterraneo\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ilnuovomediterraneo.com\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/#organization\",\"name\":\"Il Nuovo Mediterraneo\",\"url\":\"https:\/\/ilnuovomediterraneo.com\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2024\/12\/Nuovo_Mediterraneo_logo_1.jpg\",\"contentUrl\":\"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2024\/12\/Nuovo_Mediterraneo_logo_1.jpg\",\"width\":2362,\"height\":1265,\"caption\":\"Il Nuovo Mediterraneo\"},\"image\":{\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/ilnuovomediterraneo\/\",\"https:\/\/www.instagram.com\/ilnuovomediterraneo\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/#\/schema\/person\/39e5a93ca4758c9bdbc2db41b8375a1c\",\"name\":\"Simona Rubino\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ilnuovomediterraneo.com\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/6f2e14ea0788783715160a1266582bfd12ca6cb9fd226b6e1fc78c33d41b654d?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/6f2e14ea0788783715160a1266582bfd12ca6cb9fd226b6e1fc78c33d41b654d?s=96&d=mm&r=g\",\"caption\":\"Simona Rubino\"},\"description\":\"Specializzata in Lingue e Letterature Comparate e amante delle culture straniere. Nutre una grande passione per l'arabo e la didattica delle lingue.\",\"url\":\"https:\/\/ilnuovomediterraneo.com\/en\/author\/simona-rubino\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Garum, the fish sauce the Romans were fond of - Il Nuovo Mediterraneo","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/","og_locale":"en_US","og_type":"article","og_title":"Garum, the fish sauce the Romans were fond of","og_description":"In Ancient Rome, garum sauce was an inevitable ingredient on the table, and Maratea was among the main centers specializing in its production.","og_url":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/","og_site_name":"Il Nuovo Mediterraneo","article_publisher":"https:\/\/www.facebook.com\/ilnuovomediterraneo\/","article_published_time":"2023-09-13T19:05:21+00:00","article_modified_time":"2024-04-23T15:39:44+00:00","og_image":[{"width":2000,"height":1335,"url":"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2023\/09\/salsa-1.jpg","type":"image\/jpeg"}],"author":"Simona Rubino","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Simona Rubino","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#article","isPartOf":{"@id":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/"},"author":{"name":"Simona Rubino","@id":"https:\/\/ilnuovomediterraneo.com\/en\/#\/schema\/person\/39e5a93ca4758c9bdbc2db41b8375a1c"},"headline":"Garum, the fish sauce the Romans were fond of","datePublished":"2023-09-13T19:05:21+00:00","dateModified":"2024-04-23T15:39:44+00:00","mainEntityOfPage":{"@id":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/"},"wordCount":752,"publisher":{"@id":"https:\/\/ilnuovomediterraneo.com\/en\/#organization"},"image":{"@id":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#primaryimage"},"thumbnailUrl":"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2023\/09\/salsa-1.jpg","keywords":["cooking","fish","garum","maratea","Romans","santojanni"],"articleSection":["cooking","Europe"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/","url":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/","name":"Garum, the fish sauce the Romans were fond of - Il Nuovo Mediterraneo","isPartOf":{"@id":"https:\/\/ilnuovomediterraneo.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#primaryimage"},"image":{"@id":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#primaryimage"},"thumbnailUrl":"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2023\/09\/salsa-1.jpg","datePublished":"2023-09-13T19:05:21+00:00","dateModified":"2024-04-23T15:39:44+00:00","breadcrumb":{"@id":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#primaryimage","url":"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2023\/09\/salsa-1.jpg","contentUrl":"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2023\/09\/salsa-1.jpg","width":2000,"height":1335,"caption":"Credits: Cuochisottobotta"},{"@type":"BreadcrumbList","@id":"https:\/\/ilnuovomediterraneo.com\/en\/garum-the-fish-sauce-the-romans-were-fond-of\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ilnuovomediterraneo.com\/en\/home\/"},{"@type":"ListItem","position":2,"name":"Garum, the fish sauce the Romans were fond of"}]},{"@type":"WebSite","@id":"https:\/\/ilnuovomediterraneo.com\/en\/#website","url":"https:\/\/ilnuovomediterraneo.com\/en\/","name":"Il Nuovo Mediterraneo","description":"","publisher":{"@id":"https:\/\/ilnuovomediterraneo.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ilnuovomediterraneo.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/ilnuovomediterraneo.com\/en\/#organization","name":"Il Nuovo Mediterraneo","url":"https:\/\/ilnuovomediterraneo.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ilnuovomediterraneo.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2024\/12\/Nuovo_Mediterraneo_logo_1.jpg","contentUrl":"https:\/\/ilnuovomediterraneo.com\/wp-content\/uploads\/2024\/12\/Nuovo_Mediterraneo_logo_1.jpg","width":2362,"height":1265,"caption":"Il Nuovo Mediterraneo"},"image":{"@id":"https:\/\/ilnuovomediterraneo.com\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/ilnuovomediterraneo\/","https:\/\/www.instagram.com\/ilnuovomediterraneo\/"]},{"@type":"Person","@id":"https:\/\/ilnuovomediterraneo.com\/en\/#\/schema\/person\/39e5a93ca4758c9bdbc2db41b8375a1c","name":"Simona Rubino","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ilnuovomediterraneo.com\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/6f2e14ea0788783715160a1266582bfd12ca6cb9fd226b6e1fc78c33d41b654d?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6f2e14ea0788783715160a1266582bfd12ca6cb9fd226b6e1fc78c33d41b654d?s=96&d=mm&r=g","caption":"Simona Rubino"},"description":"Specializzata in Lingue e Letterature Comparate e amante delle culture straniere. Nutre una grande passione per l'arabo e la didattica delle lingue.","url":"https:\/\/ilnuovomediterraneo.com\/en\/author\/simona-rubino\/"}]}},"_links":{"self":[{"href":"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/posts\/2715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/comments?post=2715"}],"version-history":[{"count":0,"href":"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/posts\/2715\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/media\/1988"}],"wp:attachment":[{"href":"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/media?parent=2715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/categories?post=2715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ilnuovomediterraneo.com\/en\/wp-json\/wp\/v2\/tags?post=2715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}