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!

The post The Black Garlic of Voghiera in the autumn edition of DE GUSTIBUS first appeared on NeroFermento.

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.

The post The Black Garlic of Voghiera in the April edition of WU MAGAZINE first appeared on NeroFermento.

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)!

The post Nero Garlic of Voghiera and NeroFermento on Repubblica.it first appeared on NeroFermento.