Special Sauce: Cetara’s Pungent Colatura di Alici
Naples |The ancient Romans loved to eat well. Look no further than the food represented in many Pompeian frescoes and mosaics, like the bread, figs, pomegranates and baskets of fruit portrayed at the most famous villa at Oplontis, the so-called Villa of Poppaea, named after the second wife of the Emperor Nero. Read more
The ancient Romans loved to eat well. Look no further than the food represented in many Pompeian frescoes and mosaics, like the bread, figs, pomegranates and baskets of fruit portrayed at the most famous villa at Oplontis, the so-called Villa of Poppaea, named after the second wife of the Emperor Nero.
And from the buried cities of Pompeii, Herculaneum and Stabia, archeologists have uncovered many artifacts of a gastronomic nature, a sign of the culinary prowess of this ancient civilization.
In particular, the Romans had a taste for garum, a funky sauce that, as Pliny the Elder describes, was obtained by mashing up fish entrails, layering them with salt and leaving them to ferment under the sun. Read more
And from the buried cities of Pompeii, Herculaneum and Stabia, archeologists have uncovered many artifacts of a gastronomic nature, a sign of the culinary prowess of this ancient civilization.
In particular, the Romans had a taste for garum, a funky sauce that, as Pliny the Elder describes, was obtained by mashing up fish entrails, layering them with salt and leaving them to ferment under the sun. Read more
