In previous appointments we have seen that our Nero di Voghiera garlic can be considered a superfood and \u2013 above all \u2013 that we should not fear it, thanks to its fabulous digestibility.<\/p>\n
Today we delve into the identity card of our product by discovering what garlic is at its origin<\/strong>!<\/p>\n The Nero di Voghiera garlic \u2013 as you can guess from the name \u2013 originates in the Este soils of Voghiera (FE)<\/em> where the bulbils of the original product \u2013 the Voghiera D.o.p. garlic<\/em> \u2013 are planted between September and November after a careful selection among the best of the previous harvest.<\/p>\n 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<\/em> is attributed by the European Union <\/p>\n to foods whose peculiar<\/strong> qualitative characteristics<\/strong> depend essentially or exclusively on<\/strong> the territory<\/strong> in which they were produced.<\/em><\/p>\n The geographical environment includes both<\/strong> natural<\/strong> and human<\/strong> factors<\/strong> such as production techniques handed down over time, craftsmanship that, combined together, make it possible to obtain an inimitable<\/strong> product<\/strong> outside a specific production area.<\/em><\/p>\n 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<\/strong> production<\/strong> rules<\/strong> established in the production specification. Compliance with these rules is guaranteed by a specific control body. <\/em><\/p><\/blockquote>\n This mark is shown on every<\/strong> package <\/strong>sold by the Consortium, as well as on the batches with which they supply us, together with the name of the producer<\/strong>, 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.<\/p>\n No, obviously it is not enough to use an Italian and D.O.P. product to have a natural black garlic<\/strong>. This is where the synergy with R.E.S<\/strong><\/a> \u2013 the technological half<\/em> of NeroFermento \u2013 a cooperative company from Ravenna operating in the field of alternative energy, which has followed the design and development of our “fermenter”<\/strong> since the beginning of this adventure, comes into play. <\/p>\n He is the heart of NeroFermento. It is in this room that, thanks to the skilful use<\/strong> of heat<\/strong> and humidity<\/strong> and the right amount of time and patience,<\/strong> our Voghiera D.O.P. garlic becomes… the Nero di Voghiera<\/strong> that will delight your recipes<\/a>! <\/p>\n No<\/strong> additives<\/strong>, no chemical<\/strong> or organic additions:<\/strong> our Nero di Voghiera garlic has ripened in a completely natural way in order to naturally preserve the organoleptic qualities acquired during the process.<\/p>\n 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 \u2013 above all \u2013 that we should not fear it, thanks to its fabulous digestibility. Today we delve into the identity card of […]<\/p>\n","protected":false},"author":1,"featured_media":8403,"template":"","categoria_salute":[],"class_list":["post-8402","salute","type-salute","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/salute\/8402","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/salute"}],"about":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/types\/salute"}],"author":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":1,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/salute\/8402\/revisions"}],"predecessor-version":[{"id":9733,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/salute\/8402\/revisions\/9733"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media\/8403"}],"wp:attachment":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media?parent=8402"}],"wp:term":[{"taxonomy":"categoria_salute","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/categoria_salute?post=8402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}What does D.O.P. mean?<\/h2>\n
Does being 100% Italian and D.O.P. make Voghiera Black Garlic a 100% natural garlic?<\/h2>\n
Aren’t you curious to try it? You can find it in some selected stores and online, find out where!<\/a> <\/h3>\n","protected":false},"excerpt":{"rendered":"