Product description Italian Fermented Black Garlic Black Garlic: The Good That Does Good Naturally aged through a slow fermentation process, Nero Fermento Black Garlic delivers a sweet, rich umami flavor and gourmet versatility for everyday cooking. Whole Fermented Black Garlic Cloves WHAT IS BLACK GARLIC? The bulbs are left to ferment and mature in a warm, humid environment for about 60 days, at a temperature ranging between 60° and 80°C and with high humidity. It takes on an intense black color, almost caramelized. It becomes soft, reminiscent of a jelly candy. It loses the typical pungent taste of fresh garlic, becoming sweeter, umami, with balsamic and licorice notes. It is enriched with antioxidants, vitamins, enzymes, and minerals, with health benefits. Gourmet BlackGarlic for Elevated Cooking BLACK GARLIC IN THE KITCHEN Discover NeroFermento, black garlic in all its forms, ready to win over the most discerning palates and enhance your creativity in the kitchen. Ideal for first courses, meat and fish main courses, vegetables, cheeses, sauces and even desserts. It gives a gourmet touch to dishes, enhancing their flavors without overpowering them. It can be stored for a long time at room temperature. Discover Black Garlic in Three Gourmet Forms Nero Fermento Black Garlic From Farm to Table Click to play video What is black garlic? How do I use Nero Fermento black garlic in cooking? What does black garlic taste like? Is Nero Fermento black garlic made in Italy? Which format should I choose: bulb, cream, or powder?
From the brand Nero Fermento Black Garlic, also known as black garlic or fermented garlic WHO WE ARE We are an innovative company combining tradition and technology, specializing in the transformation of white garlic into black garlic through advanced and unique processes. THE IDEA Born as StartUp in Ravenna in 2017 by the meeting between agriculture e technology, we are an innovative company in the field of developing and marketing fermented and matured garlic. The idea was born from the oriental fermentation culture and we developed the machinery ourselves to turn white garlic into black garlic in about 60 days. THE RAW MATERIAL AT THE CENTRE For our Nero di Voghiera gourmet line, we carefully select only Garlic of Voghiera P.D.O.certified and protected by the Consorzio Produttori Aglio di Voghiera (Voghiera Garlic Producers' Consortium)a product of excellence that encapsulates the inimitable taste and beneficial properties of nature.
