Think your takeaway is weird?
You haven't seen anything until you've sat down to a Roman feast - a five-star culinary experience that would make a modern foodie run screaming for the hills.
Let's take a journey through the menu of the empire that conquered the world, one bizarre dish at a time.
The Ketchup of the Ancients: Garum
Before we get to the mains, we need to talk about the condiment that went on everything.
Garum was Rome's secret sauce - their ketchup, their mayonnaise, their all-purpose flavor bomb. But unlike the red stuff in your fridge, garum was made from fish intestines and blood.
Here's the recipe:
Take fish entrails and blood.
Pack them in a vat with salt.
Leave them in the hot Mediterranean sun for several weeks to ferment.
Add herbs.
Serve.
The result was a pungent, salty, umami-packed liquid that Romans poured over almost every dish. It was so popular that garum production sites stretched across the empire, and the best varieties sold for prices comparable to fine perfume today.
You think you love ketchup? The Romans built an industry around liquefied rotten fish.






