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.
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!
1 garlic clove
One single precious clove, a little taste of the potential that the Nero di Voghiera holds behind his fragrant brown skin.
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!
Thoughts for the most impatient: 50g of delicious black slices, already peeled and ready to flavor up every recipe!
All the aroma and taste of freshly peeled garlic in a practical cream ready to be spread on bread or used as a condiment!
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.
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
Chef A. Migliari
“La Chiocciola” (FE)
Chef A. Faccani
Chef E. Barbieri
“Strada Facendo*” (MO)
Chef M. Borroni
Chef S. Ciotti
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)
WANT TO KNOW MORE ABOUT IT?
Fields marked with * are compulsory.