Black garlic: the secret for Michelin-starred dishes.

Forget the pungent and strong-flavored garlic: black garlic is a completely new experience. Its brown color, soft texture, and taste reminiscent of berries and licorice make it a versatile ingredient perfect for enhancing a wide variety of dishes.

A touch of health too

Not only delicious, but also healthy because black garlic is rich in antioxidants, vitamins, and minerals that help strengthen the immune system, regulate blood pressure, and improve digestion. So, it is a true ally for the well-being of our body as well as a friend for culinary preparations.

Where does black garlic come from?

The origins of black garlic are shrouded in mystery: it is thought that its discovery occurred in Asia thousands of years ago, where it was used for its medicinal properties.
In the West, black garlic with its benefits has only recently appeared, but it is quickly winning the palates of chefs and gourmets.

How is black garlic obtained?

Black garlic is obtained from the natural fermentation of white garlic.
The bulbs are placed in a warm and humid environment for about 40 days, and during this process, garlic undergoes a series of chemical reactions that alter its color, texture, and flavor to the point where it can be used in a wide variety of dishes, from appetizers to desserts. It is also perfect for enriching first courses, second courses, sauces, and dressings as well as being used as an ingredient to prepare spreads, pâtés, and preserves.

Nero Fermento: the excellence of Voghiera DOP garlic

Nero Fermento is a young Italian company founded in 2015 from the meeting of "Agricoltori in Erba" - a farming company part of the Voghiera Garlic Producers Consortium - and "RES" - a cooperative operating in the field of alternative energies - which has made black garlic its specialty.
Born from the meeting of tradition and innovation, Nero Fermento uses only Voghiera DOP garlic, certified and protected by the Producers Consortium.

The Voghiera DOP garlic from Nero Fermento is produced with carefully selected Italian garlic, worked with care and attention, following a natural fermentation process that lasts about 40 days, resulting in a unique product with a refined taste. The idea behind Nero Fermento is to combine the tradition of cultivating Voghiera garlic with technological innovation to create a unique and high-quality product.