I went to Cádiz, the oldest city in western Europe, to track down Flor de Garum, a version of the ancient fish sauce recreated by archaeologists and food technicians at the local university. I booked some meetings with local chefs who were using garum in their cooking, among them Mauro Barreiro, of La Curiosidad de Mauro. But first I decided to get to k…
ncG1vNJzZmikn6jBtMHPqZyrZqOqr7TAwJyiZ5ufonyxe8OeZKCto6m2o8HSnqtmpqWjsG6x0q1km6GSmrulwcw%3D