ABOUT US
We are an innovative company that combines tradition and technology, specializing in the transformation of white garlic into black garlic through advanced and unique processes.
THE IDEA
Founded as a StartUp in Ravenna in 2017 from the meeting of agriculture and technology, we are an Innovative Company in the field of development and marketing of fermented and aged garlic. The idea was inspired by Eastern fermentation culture, and we independently developed the machinery to transform white garlic into black garlic in approximately 60 days.
What sets us apart? The technology, developed 100% internally by us, the choice to primarily process Voghiera P.D.O. garlic (FE), and being a group of friends—all technicians in love with gastronomy, research, and good food—who decided to step out of their comfort zones and enter the beloved world of food firsthand, starting from their own skills and creativity.
THE RAW MATERIAL AT THE CORE
At the core of everything is the raw material, the territory it represents and expresses, and respect for the supply chain.
For our Nero di Voghiera gourmet line, we carefully select only Voghiera P.D.O. Garlic, certified and protected by the Voghiera Garlic Producers Consortium: a product of excellence that embodies the inimitable taste and beneficial properties of nature.
For our NERO&BIO line, we choose white garlic from the best certified organic Italian garlic, carefully selected and grown with respect for the land. A concrete commitment to sustainability and environmental protection.
THE TECHNOLOGY
The processing plants were entirely developed by us, from the idea and design to the implementation of both hardware and software.
The treatment chambers, each with a capacity of 2.5 tons, are equipped with an automation and control system for setting and monitoring the optimal temperature and humidity profiles for the garlic transformation process.
OUR ADDED VALUE
What is the added value of having designed and built the systems internally? Acting independently allowed us to develop a deep knowledge of fermentation and aging processes at all levels, through a long journey of analysis, research, experimentation, mistakes, and improvements, leading to a full consolidation of our know-how and transformation “recipes.” This is why we are not just experts in black garlic, but in all aspects characterizing garlic transformation: our black garlic is a 360° expression of the territory, from the land where it is born white to the design and creation of the technology needed to make it black.
