Let’s find out what Voghiera Black Garlic is and why it is 100% extraordinary
In previous appointments we have seen that our Nero di Voghiera garlic can be considered a superfood and – above all – that we should not fear it, thanks to its fabulous digestibility.
Today we delve into the identity card of our product by discovering what garlic is at its origin!
The Nero di Voghiera garlic – as you can guess from the name – originates in the Este soils of Voghiera (FE) where the bulbils of the original product – the Voghiera D.o.p. garlic – are planted between September and November after a careful selection among the best of the previous harvest.
What does D.O.P. mean?
The Voghiera garlic, produced by the Consortium of the same name, at the base of our fermented black garlic, obtained the D.O.P. designation in 2007. The Protected Designation of Origin is attributed by the European Union
to foods whose peculiar qualitative characteristics depend essentially or exclusively on the territory in which they were produced.
The geographical environment includes both natural and human factors such as production techniques handed down over time, craftsmanship that, combined together, make it possible to obtain an inimitable product outside a specific production area.
In order for a product to be PDO, the production, processing and processing phases must take place in a delimited geographical area. Those who make PDO products must comply with the strict production rules established in the production specification. Compliance with these rules is guaranteed by a specific control body.
This mark is shown on every package sold by the Consortium, as well as on the batches with which they supply us, together with the name of the producer, as a guarantee that production and processing take place exclusively in the geographical area delimited according to the strict rules imposed by the control body.
Does being 100% Italian and D.O.P. make Voghiera Black Garlic a 100% natural garlic?
No, obviously it is not enough to use an Italian and D.O.P. product to have a natural black garlic. This is where the synergy with R.E.S – the technological half of NeroFermento – a cooperative company from Ravenna operating in the field of alternative energy, which has followed the design and development of our “fermenter” since the beginning of this adventure, comes into play.
He is the heart of NeroFermento. It is in this room that, thanks to the skilful use of heat and humidity and the right amount of time and patience, our Voghiera D.O.P. garlic becomes… the Nero di Voghiera that will delight your recipes!
No additives, no chemical or organic additions: our Nero di Voghiera garlic has ripened in a completely natural way in order to naturally preserve the organoleptic qualities acquired during the process.
