All the aroma and flavour of freshly peeled garlic, encapsulated in a convenient cream that can be spread on bread or used as a condiment. It differs from traditional garlic mainly in its ease of use and its ability to be easily incorporated into various preparations, while maintaining a strong and decisive flavour.
Black Garlic 54% (obtained through the maturation process of "Aglio di Voghiera D.O.P."), Vegetable Broth (water and vegetables in varying proportions: carrot, leek), Cervia Whole Sea Salt. Possible Allergens.
The area of Voghiera, in the province of Ferrara, is closely linked to the Este family, one of the most powerful and influential noble families of the Italian Renaissance. The Este family ruled Ferrara for centuries and one of its most illustrious members, Borso d'Este, was particularly committed to promoting agriculture in the Voghiera area. It is said that it was under his patronage that the cultivation of garlic became popular in the area and became one of the most important agricultural activities.
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Voghiera Black Garlic has an ancient and fascinating history intertwined with the culinary tradition of the Emilia-Romagna region in Italy. Its origin dates back to the fertile, alluvial lands of the Po River delta, where it was traditionally cultivated. This type of garlic is renowned for its unique fermentation process, which contributes to its characteristic dark color and unique flavor. During fermentation, the garlic undergoes a transformation that makes it sweeter, softer, and more aromatic than fresh garlic. This delicate processing requires time and attention. Another notable feature is that the producer uses only high-quality salt from the Cervia Salt Pans.
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All the aroma and flavour of freshly peeled garlic, encapsulated in a convenient cream that can be spread on bread or used as a condiment. It differs from traditional garlic mainly in its ease of use and its ability to be easily incorporated into various preparations, while maintaining a strong and decisive flavour.
