The One Condiment, a Single Condiment
L’Isola D’Oro has realised with Garum Romae the dream of every recipe: to be unique.
With Garum Romae, Isola D’Oro has realised the dream of every sustainable kitchen: have combined all the spices and herbs in one gravy to make a good product.
L’isola D’Oro has fulfilled every anthropologist’s dream with Garum Romae: combine ancient history with a contemporary project.
L’isola D’Oro has realised the impossible dream with Garum Romae: be as useful to the chef as to the improvised cook.
L’isola D’Oro has realised the health dream with Garum Romae: be good and healthy.
L’Isola D’Oro has realised the forbidden dream with Garum Romae: be superb with raw food, exalted in sauces, gratified as a base, glorified as a condiment and humble in sauce.
L’Isola D’Oro has realised Icarus’ dream with Garum Romae: let your talent in the kitchen soar on the wings of a magical product.
L’isola D’Oro realised has every insurance company’s dream with Garum Romae: create a product that is as irresistible as it is impervious to collateral damage; impossible to get hurt in use.
L’isola D’Oro has realised the sustainable dream with Garum: usable to the last drop
Spaghetti in bread sauce with garum and stracciatella
Ingredients for 2 persons :
160 gr spaghetti
For the bread sauce
100 gr rye bread
30 ml white wine
1 tablespoon Garum Romae
1 poached garlic Olive oil to taste
20gr toasted hazelnuts
In a small saucepan, sauté the garlic in a camiche with a sprig of marjoram, then add the bread cut into cubes and leave to toast, deglaze with white wine, after a few minutes add water to taste and 1 heaped tablespoon of Garum Romae. Blend until creamy. Cook the spaghetti in salted water for 3 minutes and finish cooking them in a pan with the addition of evo oil and cooking water. Serve with the bread sauce, then the spaghetti and finish with stracciatella and chopped hazelnuts.