Garum – umami seasoning from Italy
A 2000-year-old tradition rediscoveredGarum has its roots in ancient Rome. More than two millennia ago, it was considered the noblest of sauces and was highly valued by gourmets such as Apicius. Back then, garum was mainly made from fermented fish and salt – it was so precious that it was traded throughout the Empire like wine or olive oil.
Modern interpretation with KojiAt Condito Ferments, we revive this tradition. Our garums are made from fish, meat, bread, or Parmesan – fermented with koji (Aspergillus oryzae) at around 60 °C over several weeks. Enzymatic fermentation develops complex roasted notes and a deep, natural umami.
Diversity of varietiesWhether from beef, chicken, fish, or bread – each garum has its own character:
Fish garum recalls the ancient tradition, fresh and salty.
Meat garum (e.g. beef or chicken) adds richness and depth to hearty dishes.
Parmesan garum is savory and creamy, perfect for vegetarian cuisine.
Bread garum shows how leftovers can become a highly aromatic product.
Use in the kitchenGarum is a true all-rounder:
enhances marinades and sauces
boosts the flavor of soups and stews
adds umami to risottos, pasta, and vegetable dishes
also suitable for vegan dishes when using bread or cheese versions
Naturally fermented, free from additives – pure umami seasoning from Italy.
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Garum bacon Liquid seasoning for stocks & soups. Dilute pure with water or soup 1:20 for an intense umami flavor. Use: for marinades, dressings, to intensify soups, sauces, meat dishes, fish dishes, risottos, pasta Ingredients: bacon rinds (40%), water, barley (20%), salt 10%, A. oryzae Valori nutrizionali medi per 100 g / Average nutritional values…
Beef Garum
Liquid seasoning for stocks & soups. Dilute pure with water or soup 1:20 for an intense umami flavor.
Condimento liquido per fondi e zuppe. Diluire puro con acqua o brodo 1:20 per un gusto umami intenso.
Use: for marinades, dressings, to intensify soups, sauces, meat dishes, fish dishes, risottos, pasta & co.
Utilizzo: per marinate, condimenti, per intensificare zuppe, salse, piatti di carne e di pesce, risotti, pasta & co.
Ingredients: Beef from South Tyrol (40%), water, barley (20%), salt 10 %, Aspergillus oryzae
Ingredienti: carne di manzo dell’Alto Adige (40%), acqua, orzo (20%), sale 10 %, Aspergillus oryzae
Content: 100 ml
Contenuto: 100 ml
Store in the refrigerator after opening. If stored correctly, it will keep for years.
Dopo l’apertura conservare in frigorifero. Se conservato correttamente, si mantiene per anni.
Prodotto da/produced by: Soelva SRLS, Via Crispi 37, 39100 Bolzano-Bozen
Trout Garum 100ml
Use: for marinades, dressings, to intensify soups, sauces, meat dishes, fish dishes, risottos, pasta & Co
Uso: per marinate, condimenti, per insaporire zuppe, salse, piatti a base di carne, piatti a base di pesce, risotti, pasta & Co.
Ingredients: Cheese rinds 80%, water, barley, salt 10%, Aspergillus oryzae
Ingredienti: Scarti di formaggio, acqua, orzo, sale 10%, Aspergillus oryzae.
Content/Contenuto: 100ml
Trout Garum 100ml
Trout Garum 100ml
Trout Garum 100ml
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