It is made from: anchovy paste, sage, thyme, oregano, wild fennel and boiled wine.
Suggestions for use: on savoury toast, as a condiment for pasta, with spelt, meat, fish, cheese, vegetables and tripe.
Historiam Firenze is a craft company aimed at seeking the gastronomic and cultural roots of our Italian territory amongst the layers and foreign influences that have occurred in history. Whilst reworking many historical recipes in a modern key, we have rediscovered the richness of ancient flavours and the use of spices and aromatic plants, that have been lost in contemporary cuisine. Our sauces are a modern reworking of historical recipes, taken from ancient texts including the “De Re Couquinaria” of Apicius (25 BC_33 AD), considered the first recipe book in history. We have concentrated in our sauces the excellence of taste, the knowledge of history, the fragrance of aromatic plants and the intensity of spices.