Roman-Style Artichoke with Quinoa, Anchovies and Voghiera Black Garlic

Begin by cleaning and deboning the anchovies, then obtain two fillets from each one and sprinkle them with coarse salt on the flesh side, leaving them to marinate for approximately 7 minutes. After 7 minutes, rinse them under abundant fresh water and freeze them for at least one day (or process them in a blast […]

Celeriac tacos with guacamole and Voghiera Black Garlic

METHOD We begin by cooking the celeriac: we will prepare it whole, well-coated with salt and oil, cooking it en papillote in a convection oven for 2 hours at 170°C, taking care to ensure the core temperature reaches approximately 90°C. Once cooked, let it cool and slice it thinly. Sear the celeriac slices on a […]

Spelt Cookies with Hazelnuts and Voghiera Black Garlic

PROCEDURE Let’s start with the cookies. Place the sifted flour together with the baking powder on a work surface, forming a well. Pour the brown sugar, sunflower seed oil, Bourbon vanilla seeds, Voghiera Black Garlic pieces, and finally the chopped hazelnuts into the center. Work the dough until it reaches a soft and smooth consistency, […]

Cod Millefeuille in Milk with Romagna Black Shallot Wafer

Begin by finishing rehydrating the cod (previously desalted and left to soak in fresh water for at least 24 hours) by immersing it in milk for 10-15 minutes, then remove it, turn on the heat and immerse it again as soon as the milk comes to a boil. Allow to cook for approximately 6-7 minutes, […]

Risotto with Voghiera Black Garlic with Iodine and Sea Urchins

PROCEDURE We begin by blanching the Voghiera garlic 5 times starting from cold water, taking care to change the water at each step, then blend the heads with oil and chili pepper until creating a cream that we will then use to stir into the rice. Store it in the refrigerator. In a pot, prepare […]

Pumpkin tortelli with Nero di Voghiera garlic

METHOD Begin by preparing the dough: on a pastry board, form a well with the flour, then crack the eggs into the center, add the Nero di Voghiera cream, and knead vigorously until a smooth dough is formed. Let it rest for 30 minutes, then roll it out into a thin sheet using a rolling […]