Let’s discover what Voghiera Black Garlic is and why it is 100% extraordinary
In previous articles we saw that our Voghiera Black Garlic can be considered a superfood and—above all—that we should not fear it, thanks to its fabulous digestibility.
Today we delve deeper into our product’s identity card by discovering what garlic is at its origin!
Voghiera Black Garlic—as you might guess from the name—originates in the Este lands of Voghiera (FE) where the cloves of the original product—Voghiera D.O.P. garlic—are planted between September and November after careful selection from the best of the previous harvest.
What does D.O.P. mean?
Voghiera garlic, produced by the consortium of the same name, which forms the basis of our fermented black garlic, obtained D.O.P. designation in 2007. The Protected Designation of Origin is awarded by the European Union
to foods whose distinctive quality characteristics depend essentially or exclusively on the territory in which they were produced.
The geographical environment includes both natural factors and human factors such as production techniques handed down over time and craftsmanship which, combined together, make it possible to obtain an inimitable product outside a specific production area.
For a product to be D.O.P., the production, processing, and preparation phases must take place in a defined geographical area. Those who make D.O.P. products must adhere to the strict production rules established in the production specification. Compliance with these rules is guaranteed by a specific control body.
This mark is displayed on every package sold by the Consortium, as well as on the batches they supply us with, together with the producer’s name, guaranteeing that production and processing take place exclusively in the defined geographical area according to the strict rules imposed by the control body.
Does being 100% Italian and D.O.P. make Voghiera Black Garlic 100% natural garlic?
No, obviously using an Italian and D.O.P. product is not enough to have natural black garlic. This is where the synergy with R.E.S comes into play—the technological half of NeroFermento—a cooperative company from Ravenna operating in the field of alternative energy, which has overseen the design and development of our “fermenter” since the beginning of this venture.
It is the heart of NeroFermento. It is in this room that, thanks to the expert 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 additions or organic ones: our Voghiera Black Garlic is matured in a completely natural way so as to naturally preserve the organoleptic qualities acquired during the process.
