The Black Garlic of Voghiera is obtained through a fermentation and maturation process of the Garlic of Voghiera PDO which takes place in a completely natural way, in an environment with controlled humidity and temperature for about two months, without adding additives, preservatives and yeasts. .

The result is a delicious product rich in beneficial properties, grown, harvested and fermented exclusively in Italy using the high-level DOP product as a base.

It has a much more elastic and soft texture than traditional garlic and can be defined as a real "superfood", with a delicate and 100% Italian flavor!

Unlike what it may seem from the name of the product, in reality the flavor of black garlic is totally different from traditional garlic; one of its characteristics is the licorice aftertaste that it leaves on the palate, nullifying the flavor of white garlic.

Black garlic can be used both raw and cooked to give dishes an edge; for example, it is perfect as an accompaniment to vegetables, in sauces or soups .

Also excellent as an element for sautéing in risotto and pasta-based first courses, it is often combined with fresh and delicate vegetables such as zucchini or cabbage and cauliflower.

Storage:

Keep in a cold and dry place.

Nutritional values for 100 gr of product:

Energy value 243 Kcal Fat 0 g of which saturated fatty acids 0 g Carbohydrates 45 g of which sugars 19 g Proteins 14 g salt 0.01 g Fibers

2.1 g

Black Garlic can be defined as a real 100% Italian "superfood".

In fact, it has many beneficial properties:

very useful to help reduce cholesterol, to counteract sore throats, coughs, headaches or colds.

The remarkable concentration of the healing properties of black garlic also facilitates the cure for toothache and counteracts cellular aging.

Finally, its high antioxidant content prevents aging and protects the heart.