Fresh garlic bulbs from Voghiera are naturally fermented for at least 60 days. The result is a black bulb with a mild, spicy flavor. It has umami notes and a slight sweetness, making it an excellent addition to meat, fish, cheese, and vegetable dishes. In Italy, it is added to the dish at the end of cooking.
Ingredients: fermented black garlic
Nährwerte je 100 ml/g
- Energy 1,030 kJ / 243 kcal
- Fat 0 g
- of which saturated fatty acids 0 g
- Carbohydrates 45 g
- of which sugars 19 g
- Fiber 2.1 g
- Protein 14 g
- Salt 0.01 g
Hersteller
NeroFermento Ltd.
Romea Nord 246, 48122 Ravenna, Italy
Hersteller
NeroFermento
A trendy product not usually associated with Italy is black fermented garlic. A very high quality variety grows in Emilia Romagna, in the province of Ferrara. It is the DOP garlic from Voghiera. NeroFermento from Ravenna specializes in fermenting this special variety, creating a culinary-harmonious ingredient.
The first black garlic produced in Italy originated from friends discovering this product in 2015 during a visit to the Expo in Milan, at the South Korea pavilion. The garlic startup began experimenting in Ravenna, collaborating with a consortium farm for Voghiera garlic, a company focused on sustainable development in agricultural food, universities, and the culinary world.
After two years, Italy’s first black garlic was ready for sale. Today, many Italian chefs and cooking schools use this premium product. The decisive quality and flavor difference comes from the raw product. The Aglio di Voghiera DOP, protected by strict regulations, is synonymous with quality and tradition. Cultivation follows traditional methods and strict rules that respect the environment and biodiversity. The bulbs are carefully selected and planted and harvested by hand. These characteristics also give black garlic its unique flavor.
