BLACK,
THE FLAVOR EVOLUTION
From white to black, through a long process of fermentation and ripening, garlic becomes elegant for our palate. The fermentative process transforms the intense and pungent aroma into a softer and more delicate flavor, making bulbils tenderer and improving their digestibility. With these peculiarities black garlic, native of Asian culture and now present in many countries, becomes protagonist both in gourmet kitchens and in the daily diet, sought after for its beneficial properties and its unmistakable flavor.
AGLIO NERO DI VOGHIERA,
100% ITALIAN AND NATURAL
Nero di Voghiera is produced through the natural fermentation of Voghiera Garlic PDO under closely monitored conditions, without additives, preservatives or yeasts, in controlled humidity and temperature for at least 60 days. A long process by which Voghiera’s garlic, an exquisitely typical Italian garlic famous for its gentle taste, loses the typical pungent taste of traditional garlic to become gentler and easier to digest. Color, consistency and taste, but also nutritional properties: Nero di Voghiera enriches the white PDO garlic with a renewed organoleptic range, enhancing its already numerous healthy virtues. The fermentative process decreases the allicin content, responsible for the more aggressive aspects of traditional garlic, and increase its digestibility as well as the concentration of beneficial nutrients for the organism. Nero di Voghiera contains a greater amount of antioxidants, calcium, protein and twice the phosphorus than common unfermented garlic, helping in particular to prevent aging and protecting the heart.
3 reasons why you should use Black Garlic:
For its nutritional values and active ingredients it can be considered a real superfood, a valuable ally in nourishing well-being. Nero di Voghiera represents a gastronomic ingredient of excellence, perfect with meat, fish, cheeses, vegetables but also in risotto, sauces or soups, as well as a kind of supplement to be included in every day’s diet to improve health.
The taste is a real surprise, it is sapid and tasty, with umami notes, balsamic, acid and sweet flavours, perfect to be used in several recepies. From a raw material on certified excellence, a delicious and healthy product is born, cultivated, harvested and fermented exclusively in Italy. With Nero di Voghiera, the Italian black garlic market is finally enriched with a choice of a product which is 100% made in Italy
