In Milan we talked about the value of an excellent Emilia-Romagna supply chain in one of the main B2B showcases dedicated to food & beverage
From 5 to 8 May 2025 NeroFermento participated in TUTTOFOOD Milan 2025, the international event dedicated to food & beverage hosted at Rho Fiera Milano. An edition of great importance, capable of bringing together producers, distributors, buyers, large-scale retail trade operators, importers and a leading player in the agri-food supply chain.
The numbers confirm the weight of the event: 95,000 visitors, 4,200 brands, 3,000 top buyers from around 100 countries and 10 exhibition pavilions. A broad context, international and competitive, where the comparison with structured companies and high-profile operators represents a precious opportunity to measure the value of an Italian project linked to the territory.
For NeroFermento, TUTTOFOOD was the opportunity to talk about Aglio di Voghiera DOP, excellence of Emilia-Romagna and symbol of an agricultural supply chain capable of uniting territory, quality and innovation. An identifying raw material, grown in the province of Ferrara, which through our natural process of fermentation and maturation becomes fermented and matured black garlic: an ingredient contemporary, versatile, with a soft taste, balsamic, naturally sweet and rich in umami nuances.
At TUTTOFOOD Milano 2025 we presented all our products based on Italian black garlic: from the bulbs to the cream, from the powder to the new salt to the Black Garlic of Voghiera. Products designed for catering, the daily cooking, gourmet preparations and the food processing, capable of bringing the character of true Emilia-Romagna gastronomic excellence to the dishes.
In a fair with a strong international flavor, our NeroFermento black garlic confirmed its ability to dialogue with different markets, keeping its roots firmly in the quality of the raw material and in Italian agri-food culture. A concrete way to enhance the Nero di Voghiera, transforming it into an ambassador of black garlic in Italy and ofEmilia-Romagna in the world of contemporary food.
We return from Milan with new contacts, new perspectives and the confirmation that innovating also means giving a new voice to an excellent agricultural product, making it current, recognizable and suitable for the needs of professional and international cuisine.
Activity co-financed by the Chambers of Commerce of Emilia-Romagna and the Emilia-Romagna Region
