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 […]

Dolce Paese, Giuseppe Merlini’s pan pizza

METHOD This story begins at 10 PM the previous day: it is evening and a large airtight jar containing a soft, whitish mass sits on the table. It is the sourdough starter that Merlini has been cultivating and guarding with passion for a very, very long time The sourdough starter we will use, in fact, […]

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, […]

Black garlic mashed potatoes with rum-flambéed pears, pineapple, and cinnamon

Begin by boiling the potatoes in plenty of salted boiling water; once cooked, peel them while still hot and let them cool, taking care to keep them well separated from each other. In the meantime, blend the Nero di Voghiera black garlic with a drizzle of extra virgin olive oil—using an immersion blender—until you obtain […]

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 […]