Umami in Italian Cuisine - Episode 45

Although umami is most frequently associated with Asian cultures and foods some of the most umami rich foods in the world are inherent in Italian cuisine: anchovies, tomatoes, aged Parmesan cheese. Optimum umami taste depends on the amount of salt in the food. Garum, a fermented fish sauce that dates back to Roman times, is the original umami rich taste in Italian cuisine. Nowadays instead of garum anchovies and anchovy paste are used in the same way to enhance the umami in foods in Italian cuisine. Head to the show notes for photos, recipes and tons of info about umami!