Black garlic from Voghiera among the products selected in the Food Innovation category

NeroFermento ranked at fourth place al Better Future Award 2026, in the category Food Innovation – raw materials, ingredients and semi-finished products, as part of TUTTOFOOD Milan 2026.

A result that we welcome with pleasure because it recognizes the innovative value of garlic Nero di Voghiera, a food born from a local raw material, Voghiera DOP garlic, and transformed through a fermentation and maturation process that enhances its taste, digestibility and versatility in the kitchen.

Black garlic is a distinctive ingredient in the dish: soft, sweet, with reminiscent notes liquorice, balsamic vinegar e umami. A new gastronomic declination, capable of communicating with everyday cooking, with catering and with the world of ingredients and semi-finished products for food.

The dimension of taste is accompanied by that of well being. Black garlic is in fact also appreciated for its benefits health properties, linked to the presence of antioxidant compounds and to greater digestibility compared to fresh garlic.

Being among the products selected for the TUTTOFOOD Better Future Award confirms a direction: innovate starting from what is close to us, enhancing a Italian agricultural product and taking it towards new gastronomic possibilities.

For us, food innovation also passes through here: territory, research, taste and simplicity.