From white to black, garlic is elegant for our palate. The fermentation process transforms the common intense and pungent aroma into a softer and more delicate flavor, makes the consistency of the wedges more tender and improves their digestibility. With these peculiarities, black garlic is increasingly a protagonist both in gourmet cuisines and in the everyday diet.
Nero di Voghiera is a fermented black garlic produced from Voghiera D.O.P. garlic, synonymous with quality but also with exceptional sweetness. Thanks to the long all-natural fermentation, based only on the permanence of the bulbs at controlled temperature and humidity, the bulbs darken, abandoning the whiteness and making themselves elegant for our palate. In fact, the fermentation process transforms the intense aroma into a softer and more delicate flavor, makes the consistency of the cloves more tender and improves their digestibility.
Nero di Voghiera was born for the Ho.Re.Ca. channel and through the diversification of the formats it responds to all the needs of both the insiders and the most demanding gourmet consumers..
THE RAW MATERIAL MAKES THE DIFFERENCE
Nero di Voghiera is produced exclusively with garlic from Voghiera DOP, certified and protected by the Consorzio Produttori Aglio di Voghiera created in 2000 and recognized by the Ministry of Agricultural, Food and Forestry Policies. The characteristics of the garlic of Voghiera DOP are linked to the production territory and all operations must necessarily take place within the production district as enshrined in the production specification; each phase is carefully monitored and certified and there are multiple quality controls to which the product is subjected.
HOW DOES THE FERMENTATION TAKE PLACE?
Nero di Voghiera is produced by letting it ferment naturally, without the addition of additives, preservatives or yeasts, garlic bulbs by Voghiera DOP in an environment with controlled humidity and temperature for at least 60 days. A long process with which Voghiera garlic genuinely matures a surprising delicacy, losing the classic pungent taste of traditional garlic and being more easily digestible. At the tasting it is a real surprise, it is savory and tasty, with umami, balsamic, fermented acid and sugary notes, perfect to combine in every dish. From a certified raw material of excellence, a delicious product rich in healthy properties is born, cultivated, harvested and matured exclusively in Italy.
This product contains: All the aroma and taste of freshly peeled garlic in a practical cream ready to be spread on bread or used as a condiment.
Its umami and balsamic notes will surprise you, giving an unexpected depth to even the simplest dishes. Get involved in the full taste and touch of elegant and refined color that will bring to your every creation.