Camouflage Risotto creamed with clams, Nero di Voghiera black garlic powder, bay leaf, crusco pepper, and crunchy samphire
Risotto with broccoli cream, black garlic, and hazelnuts
Romagna-style cappelletti, oil, and black garlic powder
Crostini with Black Garlic, Burrata and Anchovies
A.O.P. Risotto with black garlic, fresh chili pepper, and parsley sauce
Spaghettoni with Voghiera Black Garlic, cuttlefish, and crusco peppers
Risotto with Black Garlic, Beetroot and Stracciatella
Organic Black Garlic and Creamed Cod Crostini
Cappellacci with Nero di Voghiera black garlic, parsley and ginger coulis, and a red wine reduction
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 […]
