What was Garum?
Garum was a condiment made from the drippings of fermented fatty fish that was popular in Ancient Rome. Many of the anchovy-based condiments that we use today—including colatura di alici and Worcestershire sauce—can trace their development back to the popularity and flavor profile of garum.
They needed something tangy.
Italian, and European food in general, was bland stuff before Columbus' followers brought good plants from the New World. It is funny to me to imagine Asian food without peppers, especially chiles, but that's the history.
My list of some the imports to the Old World and Asia from Central and South America:
Maize (corn), potato, all squash (summer and winter squash, including pumpkin), all peppers, peanut, avocado, every kind of bean (except Fava), Sunflower, Cocoa (chocolate), Tomato, Pineapple, Papaya, Vanilla, Sweet Potato. Also, turkeys.
Of course, the New World brought plenty of good foodstuffs from the Old World: Most grains, cattle, sheep and goats, pigs, Strawberries, apples, Honey Bees, etc etc.