{"id":8357,"date":"2024-05-05T16:37:48","date_gmt":"2024-05-05T14:37:48","guid":{"rendered":"https:\/\/www.nerofermento.it\/2024\/05\/05\/voghiera-black-garlic-and-nerofermento-on-repubblica-it\/"},"modified":"2024-05-05T16:37:48","modified_gmt":"2024-05-05T14:37:48","slug":"voghiera-black-garlic-and-nerofermento-on-repubblica-it","status":"publish","type":"post","link":"https:\/\/www.nerofermento.it\/en\/2024\/05\/05\/voghiera-black-garlic-and-nerofermento-on-repubblica-it\/","title":{"rendered":"Voghiera Black Garlic and NeroFermento on Repubblica.it"},"content":{"rendered":"<div class=\"fusion-text fusion-text-1\">\n<h2 class=\"fusion-responsive-typography-calculated\" data-fontsize=\"22\" data-lineheight=\"26.4px\">NeroFermento on Repubblica.it<\/h2>\n<p>In a comprehensive article by Stefano Pesce, Repubblica.it explores the black garlic trend with an in-depth feature that concerns us very closely.<\/p>\n<p>Within the article, in fact, after a brief overview of the product&#8217;s origins, we share firsthand how NeroFermento and its Nero di Voghiera were born, what challenges we have faced, and what challenges we will soon face in the future.<\/p>\n<p>We won&#8217;t reveal anything more\u2014you can download and read the full article at the link below (PDF, 190kb)!<\/p>\n<\/div>\n<div class=\"fusion-button-wrapper\"><a class=\"fusion-button button-flat fusion-button-default-size button-default button-1 fusion-button-default-span fusion-button-default-type\" href=\"https:\/\/www.nerofermento.it\/wp-content\/uploads\/2024\/05\/Repubblica-La-tendenza-del-momento-lAglio-nero-fermentato-Repubblica.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><span class=\"fusion-button-text\">READ THE ARTICLE<\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>NeroFermento on Repubblica.it In a comprehensive article by Stefano Pesce, Repubblica.it explores the black garlic trend with an in-depth feature that concerns us very closely. Within the article, in fact, after a brief overview of the product&#8217;s origins, we share firsthand how NeroFermento and its Nero di Voghiera were born, what challenges we have faced, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8358,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[165],"tags":[],"class_list":["post-8357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-press-review"],"_links":{"self":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/posts\/8357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/comments?post=8357"}],"version-history":[{"count":0,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/posts\/8357\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media\/8358"}],"wp:attachment":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media?parent=8357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/categories?post=8357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/tags?post=8357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}