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Exploring Ancient Roman Cuisine: A Journey with Garum
Cooking is an art steeped in history, and some of the flavors from ancient times continue to influence modern culinary practices. Recently, I experimented with one such ancient ingredient: garum, the renowned fermented fish sauce used by the Romans. This experience led me to create a unique dish known as patina of pear, a twist on the traditional frittata that highlights the intersection of sweet and savory flavors.