Nero di Voghiera

Nero di Voghiera is obtained through a process of fermentation and maturation of the garlic of Voghiera PDO that takes place in a completely natural way, in a humidity and temperature controlled environment for about two months, without the addition of additives, preservatives or yeasts. Thanks to this process, a superlative, delicious product rich in beneficial properties is obtained. Only Voghiera PDO garlic is used, which is grown, harvested and fermented exclusively in Emilia-Romagna.

It has a much softer and softer consistency than traditional garlic and can be defined as a true 'superfood' due to its superlative beneficial properties.

Characteristics

Nero di Voghiera has a dark black colour with violet hues, the scent is aromatic and delicate, while the taste is totally different from traditional garlic, as it loses the characteristic flavour of white garlic due to its fermentation process, taking on instead aromas reminiscent of liquorice and balsamic vinegar.

Pairings

Black garlic can be enjoyed both raw and cooked. It is excellent in soups, soups, velvety soups or in sauces and stir-fries for pasta. It is also perfect raw with fresh or cooked vegetables, in salads or in combination with meat or fish to give it a truly unique and authentic flavour.

Black Garlic belongs to the superfood category, given its truly unique qualities and beneficial properties that cannot be found in other products.

Rich in antioxidants, it counteracts cellular ageing and has great anti-cancer properties. Very useful in reducing bad cholesterol, it regulates and protects the heart at all ages. Excellent for soothing and curing toothaches, headaches, sore throats, coughs and colds.

Energy value 243 Kcal

Fat 0 g

of which saturated fatty acids 0 g

Carbohydrates 45 g

of which sugars 19 g

Protein 14 g

Salt 0,01 g

Keep in a cold and dry place.