Garum – old technology, rethought
Garum is a fermented seasoning sauce with an intense umami flavor. In the Condito Ferments culinary lab in Bolzano, we’re reinterpreting this ancient concept using koji. Depending on the variety, we use fish, meat, bread, or cheese. This creates unique flavors, and even valuable byproducts from the kitchen can be put to new use.
Types of Garum and Their Uses
Fish garum pairs well with broths, dressings, and seafood. Meat garum adds depth to sauces and stews. Varieties made with bread or cheese offer different flavor profiles. Always start with just a few drops and taste before adding more salt. You can find the current selection and the respective ingredients in the shop.
Garum: A Seasoning from Antiquity
Garum was a prized fish-based seasoning sauce in the Roman Mediterranean world. In Pompeii, mosaics depicting garum vessels, among other things, bear witness to this culinary tradition. The sauce was used to season many dishes—an early expression of the idea of achieving a rich flavor with just a small amount of concentrated seasoning.
The Effect of Koji on Modern Garum
Our interpretations of garum combine this idea with koji. The enzymes in the culture help break down proteins into smaller components, including amino acids that contribute to umami. Depending on the variety, fish, meat, bread, or cheese provide the aromatic base. Salt and aging are integral parts of the process.
Bread garum is therefore a modern adaptation and not a recreation of Roman fish sauce. It is precisely this variation in the main ingredient that makes the range so exciting: sometimes a robust meat flavor takes center stage, other times a different savory note. You can find the exact ingredients listed for each product.
Traces of Garum in the Pompeii Archaeological Park · Learn More About Koji and Fermentation
