
The factory was established during the Hellenistic period and continued to operate through the Roman era. It played a significant role in the local economy, as garum was a highly valued commodity in the ancient world.
The site was rediscovered in the 20th century during archaeological excavations, which revealed the extensive nature of the fish processing operations.
The factory's location near the coast provided easy access to fresh fish, which was essential for the production of garum.
The factory consists of a series of large tanks and vats made from stone and concrete. These tanks were used to ferment fish and produce garum.
The site also includes remnants of the factory's infrastructure, such as storage rooms and workshops.
Garum was considered a delicacy in ancient Rome and was often used as a condiment in various dishes.
The production of garum was a labor-intensive process that required careful monitoring of the fermentation process.
The factory's location near the coast allowed for easy transportation of garum to other parts of the Roman Empire.
Visitors should wear comfortable shoes as the site involves walking on uneven terrain.
It is recommended to visit early in the morning or late in the afternoon to avoid the heat.
The site is open from 9:00 AM to 6:00 PM.
Yes, there is a small entrance fee.
Early morning or late afternoon to avoid the heat.
No, visitors explore the site on their own.
Yes, but supervision is recommended due to uneven terrain.