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 and is 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
- Energie 1.030 kJ / 243 kcal
- Fett 0 g
- davon gesättigte Fettsäuren 0 g
- Kohlenhydrate 45 g
- davon Zucker 19 g
- Ballaststoffe 2,1 g
- Eiweiß 14 g
- Salz0,01 g
Hersteller
NeroFermento s.r.l.
Romea Nord 246, 48122 Ravenna, Italy
Hersteller
NeroFermento
A trendy product that is not associated with Italy is black fermented garlic. A very good quality grows in Emilia Romagna, in the province of Ferrara. It is the DOP garlic from Voghiera. NeroFermento from Ravenna has specialized in the fermentation of this special variety and thus in a culinary-harmonious ingredient.
The first black garlic produced in Italy originated from the meeting of friends with this product in 2015 during a visit to the Expo in Milan, at the South Korea pavilion. The garlic startup began experimenting in Ravenna, working with a Consorzio company for Voghiera garlic, a company for sustainable development also in dealing with agricultural foods, universities, and gastronomy.
After two years, the first black garlic of Italy was ready for sale. Today, many Italian chefs and cooking schools cook with this premium product. The decisive quality and taste difference is made by the raw product. The Aglio di Voghiera DOP, protected by strict regulations, is a synonym for quality and tradition. Cultivation is carried out according to traditional methods and strict requirements that respect the environment and biodiversity. The bulbs are carefully selected and planted and harvested by hand. These characteristics also give black garlic its incomparable note.
