The History of Fish Sauces

De frutum is fresh grape juice reduced down to a syrup very slowly, sometimes in a lead pan. You can add figs or dates to it, and it's called colouring. So they used it to add colour to saucers. That's how baltamic was born. Aha, thate's a whole other again. An somed we could go on for hours about balsamic vinegar, indeed. Ando, you're a fontof of everything roman, for sure. I look forward to one of these days when the work is complete. Ah, yes. Ne ar having that book,. Will you mention something that i think is very interesting,