Nothing more fun than people getting together to resurrect a bit of historical joy (especially food related-joy). Fun piece from Gastro Obscura.

The site of Troia produced literally tons of the stinky and delicious sauce that shaped Roman palates—and that filled thousands of amphorae shipped to Rome and other provinces. Similar large-scale sites existed in North Africa and Spain. But none was as crucial as the 13-mile-long, narrow, sandy peninsula, which provided all the raw materials needed for what researchers consider the most prominent fish-salting production center of the Roman Empire currently known. They have identified 200 visible tanks distributed in 29 salting factories with a production capacity of 1.4 million liters, and they estimate the complex produced twice as much between the 1st and 5th centuries.

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