During the period of ancient Rome, garum was used as a kind of "elixir," and it was precisely the Romans who prepared it using an unspecified process, but based, as today, on the fermentation of fish guts "flavored" with spices and aromatic herbs such as thyme, wild fennel, mint, and rosemary. The recipe for garum was lost for about a century during the Middle Ages; today, it has been rediscovered and brought back to life by Campisi in a product of exceptional quality, ready to transform any fish-based dish into a truly unique creation. Campisi garum is a salted fish sauce made from tuna, crafted with fragrant spices and aromatic herbs. It is an excellent seasoning for all dishes, whether main courses or side dishes, based on fish; it gives them a particularly special taste. Use it in small amounts to flavor and create unique dishes.
