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Pass the Garum - Roman Food Blog
#25
I like my homemande garum because of the anchovy paste. Confusedilly:

I LOVE anchovies. While in Sicily, I learned how to make "pizza arabica," a pizza topped with fresh tomato sauce, parmasan cheese, anchovies, and capers... the last being the "arabica" part, I think. Supposedly, capers came over from Arab Tunisia, only about 40 miles from Sicilia. Confusedilly:
Alan J. Campbell

member of Legio III Cyrenaica and the Uncouth Barbarians

Author of:
The Demon's Door Bolt (2011)
Forging the Blade (2012)

"It's good to be king. Even when you're dead!"
             Old Yuezhi/Pazyrk proverb
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Messages In This Thread
Pass the Garum - Roman Food Blog - by Epictetus - 11-03-2012, 09:46 AM
Pass the Garum - Roman Food Blog - by Vindex - 11-03-2012, 10:13 PM
Pass the Garum - Roman Food Blog - by Simplex - 11-09-2012, 12:03 AM
Pass the Garum - Roman Food Blog - by Neill - 03-12-2013, 04:49 AM
Pass the Garum - Roman Food Blog - by Agrimensor - 03-12-2013, 12:51 PM
Pass the Garum - Roman Food Blog - by Epictetus - 03-12-2013, 02:30 PM
Pass the Garum - Roman Food Blog - by Epictetus - 03-12-2013, 07:25 PM
Pass the Garum - Roman Food Blog - by Vindex - 03-14-2013, 01:39 AM
Pass the Garum - Roman Food Blog - by Vindex - 03-14-2013, 11:23 PM
Pass the Garum - Roman Food Blog - by Alanus - 03-18-2013, 05:41 AM
Pass the Garum - Roman Food Blog - by Vindex - 03-18-2013, 09:43 PM
Pass the Garum - Roman Food Blog - by Alanus - 03-18-2013, 10:03 PM
Pass the Garum - Roman Food Blog - by Vindex - 03-18-2013, 11:40 PM
Pass the Garum - Roman Food Blog - by Alanus - 03-19-2013, 12:15 AM
Pass the Garum - Roman Food Blog - by Vindex - 03-31-2013, 11:47 PM
Pass the Garum - Roman Food Blog - by Neill - 04-03-2013, 12:45 AM

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