El garo gaditano: la futura soja de los cocineros
Both the ancient Greeks and Romans used a seasoning that today could be compared with that ubiquitous Asian condiment, soy sauce – today a staple of many a modern kitchen. However the item in question is indeed a legendary sauce: one mentioned no less than by Apicius in the collection of recipes compiled during the 4th or 5th Century A.D., under his same name. Whjat are we talking about? Garum… (www.en.wikipedia.org/wiki/Garum).
Today history reunites us with the present in the very province of Cádiz in Andalusia, where the remains of a garum factory can still be seen at the Roman ruins of Baelo Claudia (located near the coastal town of Bolonia, 22 kms from Tarifa). Carried by the salty sea breeze come whispers of new developments: a couple of teachers have been working on a reconstruction project, based completely on archaeological research… and they are now selling nothing less than the prized garum itself, and conducting trials in restaurants in Conil (province of Cádiz). It is said that this flor de garum (trade name) combines to perfection with a tatare or carpaccio of tuna fish, as luck would have it as local delicacy.
And what could be better than such culinary delights, combing both old and new, ancient and modern, finished off with a drizzle of La Cultivada Extra Virgin Olive Oil..???