The ancient Romans loved food just as modern Italians do. We know this thanks to archaeology, as well as several of their recipes that reached us through the works of writers like Apicius. If there is an ingredient associated with their ancient cuisine, that is certainly garum, a pungent, fish-based sauce we can consider the ancient version of today’s soy or fish sauce.

Despite its ubiquity, the exact ingredients behind the creation of garum remained shrouded in mystery until a recent, groundbreaking discovery finally shed light on one of its key components. This new research, published in the academic journal Antiquity, reveals the secrets of garum‘s recipe, including the surprising role of sardines in its production.