Let's find out what Voghiera Black Garlic is and why it is extraordinary 100%
In previous appointments, we have seen that our Black Garlic of Voghiera can be considered a superfood and - above all - that we do not have to 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 Black Garlic of Voghiera - as you might guess from its name - originates in the Este lands of Voghiera (FE) where the bulbils of the product of origin - thegarlic of Voghiera D.o.p. - are planted between September and November after careful selection from the best of the previous harvest.
What does D.O.P. mean?
The garlic of Voghiera, produced by the Consortium of the same name, which is the basis of our fermented black garlic, obtained D.O.P. designation in 2007. Protected Designation of Origin is attributed by the European Union
to foods whose peculiar features qualitative depend essentially or exclusively by the territory in which they were produced.
The geographical environment includes both factors natural, both factors humans such as production techniques handed down over time, craftsmanship that, combined together, make it possible to obtain a product inimitable outside a specific production area.
For a product to be PDO, the production, processing and manufacturing stages must take place in a defined geographical area. Those who make PDO products must comply with the rigid rules productive laid down in the product specification. Compliance with these rules is guaranteed by a specific control body.
This mark is shown on each packaging sold by the Consortium, as well as on the lots with which they supply us, together with the producer nameas a guarantee that production and processing take place exclusively in the defined geographical area according to the strict rules imposed by the inspection body.
Does being 100% Italian and D.O.P. make Nero di Voghiera garlic a natural 100% garlic?
No, obviously it is not enough to use an Italian and P.D.O. product to have a natural black garlic. This is where the synergy with R.E.S - the half-technological of NeroFermento - a cooperative company from Ravenna operating in the field of alternative energies, which has followed the design and development of our 'fermenter'.
He is the heart of NeroFermento. It is in this room that skilful use by heat e moisture and the right amount of time and patience, our garlic from Voghiera D.O.P. becomes... the Nero di Voghiera that will delight your recipes!
No additive, no chemical addition o organic: our Voghiera Black Garlic is matured in a completely natural way so as to naturally preserve the organoleptic qualities acquired during the process.
