![](https://www.iltomolo.it/1961-large_default/polesano-whole-italian-black-garlic.jpg)
![](https://www.iltomolo.it/1961-large_default/polesano-whole-italian-black-garlic.jpg)
Produced through a thermal maturation process. The process of obtaining this garlic is completely natural and takes place in a temperature and humidity controlled environment for about 1 month at temperatures between 50 and 80 degrees. This method of production greatly enhances the characteristics of the garlic, giving it its typical black colour, unique flavour and texture.
Italian black garlic, obtained through controlled thermal maturation from Aglio Bianco
Did you know that... Whole Black Polesano Garlic, also known as "garlic from Vittorio Veneto," comes from an ancient strain of garlic native to the area.
It may interest you
Whole Black Garlic is a certified product originating from the Polesine region in Veneto, known for its fertile lands suitable for cultivating agricultural products. This variety of garlic has been known in the area for a long time and has a tradition that dates back over 2000 years. Its roots go back to the medieval period when local farmers used it to aid digestion.
In cooking, Whole Black Garlic can be used in various ways:
Its remarkable fragrance makes it an ideal ingredient for many culinary preparations, and its rich and intense flavor distinguishes tasty and savory dishes.