NeroFermento on Repubblica.it
In a comprehensive article by Stefano Pesce, Repubblica.it explores the black garlic trend with an in-depth feature that concerns us very closely.
Within the article, in fact, after a brief overview of the product’s origins, we share firsthand how NeroFermento and its Nero di Voghiera were born, what challenges we have faced, and what challenges we will soon face in the future.
We won’t reveal anything more—you can download and read the full article at the link below (PDF, 190kb)!
