Aglio Nero da Aglio di Voghiera D.O.P.2018-10-25T10:43:54+00:00

BLACK GARLIC,
THE FLAVOUR 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 flavour, 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 flavour.

AGLIO NERO DI VOGHIERA,
100% ITALIAN AND NATURAL

Nero di Voghiera is produced thruough 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. Colour, 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.

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.

DISCOVER MORE ABOUT PROPERTIES

HIGHT QUALITY FARMING
AND TECHNOLOGICAL RESEARCH

NeroFermento is an innovative company born from the encounter between agricolture and technology, (farmers and researchers) two deeply different souls ad synergistic among them in termas of know-how, values and experience. NeroFermento finds in this dualism the base of its identity, the necessary impulse to innovate, experiment and move along raising day by day its own quality standards with the intention to present a new, fresh and original point of view to the Market. New in terms of how to use its products; fresh to approach and unprecedented as the aromatic tones that NeroFermento (products) will give to your dishes. NeroFermento designs, develops and internally manufactures all the technology needed for the production process. Our cells are able to guarantee important production capacities

SELLING FORMAT

Nero di Voghiera is available in different formats, designed to fulfill customer needs. It has a long shelf life and only a small amount of product is required to flavor a dish (a little goes a long way!).

You just have to choose the ideal format for you and experiment with it!

30gr
1 garlic clove

One single precious clove, a little taste of the potential that the Nero di Voghiera holds behind his fragrant brown skin.

Tech Sheet

100gr
3/4 garlic cloves

Three to four cloves (depending on weight) for those who no longer have doubts nor limits: make space for color, flavor and imagination!

Tech Sheet

50gr
Peeled garlic

Thoughts for the most impatient: 50g of delicious black slices, already peeled and ready to flavor up every recipe!

Tech Sheet

70gr
Cream

All the aroma and taste of freshly peeled garlic in a practical cream ready to be spread on bread or used as a condiment!

Tech Sheet

Do not be afraid to buy too much, Nero di Voghiera will last for months if stored in a glass jar or an airtight container!

RAW MATERIAL THAT MAKES THE DIFFERENCE

Nero di Voghiera is produced exclusively with garlic of Voghiera PDO, certified and protected by the “Consorzio Produttori Aglio di Voghiera”, created in 2000 and recognized by the Italian Ministry of Agriculture, Food and Forestry. The characteristics of the garlic of Voghiera PDO are linked to the production area and all operations must necessarily take place within the production district as stipulated in the production disciplinary document; each phase is carefully monitored, certified and controlled.

DISCOVER THE “CONSORZIO”

NERO DI VOGHIERA
IN THE KITCHEN

Black garlic can be used raw on salads but it’s also great to flavor any hot dish, just add it to your risotto, meat, fish or veggies right before they are done. You can add some olive oil, water or veggie broth to turn your black garlic into a paste to spread on crackers, flatbreads, bruschetta or to be used as a sauce to season your favorite kind of pasta.

To learn about dishes, recipes and curiosity
follow NeroFermento and our blog
“C’è Fermento!”

THEY CHOSE
NERO FERMENTO

Chef A. Migliari

“La Chiocciola” (FE)

Chef A. Faccani

“Magnolia**” (FC)

Chef E. Barbieri

“Strada Facendo*” (MO)

Chef M. Borroni

“Alexander” (RA)

Chef S. Ciotti

“Nostrano*” (PU)

Chef E. Bartolini

“Enrico Bartolini al MUDEC**” (MI)

Chef S. Bartolini

“Terrazza Bartolini” (RA)
“Osteria del Gran Fritto” (BO, RA, FC)
“La Buca*” (FC)

Chef G. Raschi

“Il Ristorante Guido*” (RN)
“Il Mare di Guido” (BO)

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