Presentation
Vegetable garums
Sponsored by Turismo de la Región de Murcia
This is a look at the application of traditional fermentation to plant-based products, reinterpreting the concept of garum beyond its traditional association with fish. This approach combines the ancient technique with the richness of our local environment in a region closely linked to the cultivation and production of fruit and vegetables.
Using plant-based raw materials, we are exploring new ways of developing depth, complexity, and umami, thereby transferring the world of garum to a wholly plant-based realm and showcasing the gastronomic potential of our produce.
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