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.

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L'black garlic is the protagonist of scientific review Black Garlic: Evolution of the Chemical Composition and Broad Biological Activities, published on Journal of Agricultural and Food Chemistry. A study that collects the most recent evidence on composition, transformation and properties of Black Garlic, deepening its nutritional and functional potential.

The review describes black garlic as the result of a controlled temperature and humidity process that transforms fresh garlic into an ingredient with a unique profile: more soft, sweet, less pungent and more digestible. A transformation that not only affects the taste, but also the presence of bioactive compounds such as S-allyl-L-cysteine, polyphenols, melanoidins and other molecules of interest.

Among the properties reported by the scientific literature, theantioxidant activity, anti-inflammatory, immunostimulant, hepatoprotective, antidiabetic e antiobesity, along with the potential of black garlic as functional food within a balanced diet.

This work also arises from the fruitful collaboration between NeroFermento and theUniversity of Ferrara, with the contribution of the author Valentina Vecchi and Professors Stefania Costa e Monica Borgatti. A dialogue between business and research that explains our idea of ​​innovation well: starting from a local product and enhancing it with method, passion and quality.

Because good, when born from research and care, can really do good.

To learn more about the properties of Black Garlic, visit the section Health of the NeroFermento website.

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From 5 to 8 May 2025 NeroFermento participated in TUTTOFOOD Milan 2025, the international event dedicated to food & beverage hosted at Rho Fiera Milano. An edition of great importance, capable of bringing together producers, distributors, buyers, large-scale retail trade operators, importers and a leading player in the agri-food supply chain.

The numbers confirm the weight of the event: 95,000 visitors, 4,200 brands, 3,000 top buyers from around 100 countries and 10 exhibition pavilions. A broad context, international and competitive, where the comparison with structured companies and high-profile operators represents a precious opportunity to measure the value of an Italian project linked to the territory.

For NeroFermento, TUTTOFOOD was the opportunity to talk about Aglio di Voghiera DOP, excellence of Emilia-Romagna and symbol of an agricultural supply chain capable of uniting territory, quality and innovation. An identifying raw material, grown in the province of Ferrara, which through our natural process of fermentation and maturation becomes fermented and matured black garlic: an ingredient contemporary, versatile, with a soft taste, balsamic, naturally sweet and rich in umami nuances.

At TUTTOFOOD Milano 2025 we presented all our products based on Italian black garlic: from the bulbs to the cream, from the powder to the new salt to the Black Garlic of Voghiera. Products designed for catering, the daily cooking, gourmet preparations and the food processing, capable of bringing the character of true Emilia-Romagna gastronomic excellence to the dishes.

In a fair with a strong international flavor, our NeroFermento black garlic confirmed its ability to dialogue with different markets, keeping its roots firmly in the quality of the raw material and in Italian agri-food culture. A concrete way to enhance the Nero di Voghiera, transforming it into an ambassador of black garlic in Italy and ofEmilia-Romagna in the world of contemporary food.

We return from Milan with new contacts, new perspectives and the confirmation that innovating also means giving a new voice to an excellent agricultural product, making it current, recognizable and suitable for the needs of professional and international cuisine.

Activity co-financed by the Chambers of Commerce of Emilia-Romagna and the Emilia-Romagna Region

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From 8 to 10 February 2025 NeroFermento participated in Taste, the Pitti Immagine salon dedicated to the excellence of contemporary taste, hosted at the Fortezza da Basso in Florence. An important edition, the eighteenth, which brought together 770 companies and over 12,300 visitors, confirming itself as one of the reference events for the Italian and international food world.

For us it was a precious opportunity to bring a raw material profoundly linked to the territory to the center of the story: theVoghiera PDO Black Garlic, excellence ofEmilia-Romagna and symbol of an agricultural supply chain capable of combining tradition, quality and innovation, in its "black" variant.

The big news brought to the fair was the saltBlack garlic of Voghiera: a simple, immediate and surprising condiment, capable of combining the flavor of salt with soft, balsamic and umami notes of black garlic. A product designed to enhance meats, vegetables, eggs, first courses and gourmet preparations, bringing all the character of an excellent Emilia-Romagna raw material into the kitchen.

Participating in Taste meant meeting buyers, operators, chefs, professionals and enthusiasts, describing our way of innovating: starting from a identifying agricultural product, respect its origin and enhance its potential through research, fermentation, maturation and new forms of use.

We return from Florence with new stimuli and with the confirmation that black garlic continues to arouse curiosity and surprise. But above all with the awareness that Emilia-Romagna, through its quality supply chains, still has a lot to tell the world of taste.

Activity co-financed by the Chambers of Commerce of Emilia-Romagna and the Emilia-Romagna Region

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An in-depth look at our Nero di Voghiera garlic, its origins in the Ferrara area, its evolution and the many formats in which it can be found and tasted: we are talking about the guide De Gustibus - From producers to importersthe catalogue of Italian food excellence for foreign importers from all over the world.

Definitely a great achievement for NeroFermento and our Nero di Voghiera garlic. Thank you De Gustibus!

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An article exploring the world of food fermentation, superfoods, gourmet gastronomy and the Black Garlic of Voghiera. We find it in this edition of WU Magazine, the first completely free monthly news, lifestyle, design and fashion magazine aimed at a curious and demanding public.

Another great achievement for NeroFermento and our garlic Nero di Voghiera, thank you WU!

You can browse the magazine below, the in-depth feature on NeroFermento is on page 66.

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NeroFermento on Repubblica.it

In a lengthy article edited by Stefano Pesce, Repubblica.it takes a closer look at the black garlic trend.

In the article, in fact, after a quick excursus on the origins of the product, we tell first-hand how NeroFermento and its Nero di Voghiera was born, what challenges we have faced and what, looking ahead, we will soon face.

We won't anticipate anything else, you can download and read the article for yourself at the link below (PDF, 190kb)!

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