SPZ.0300.0060 SPZ.0300.0060

Whole Italian Black Garlic

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Net weight:
60 g - 2.12 oz
Produced in:
Italy
Region:
Piedmont
Produttore:
umami
€10.95

EAN: 8052462860151
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Description
Nutritional values
Ingredients
Tips and curiosities of the tomolo

Produced through a thermal maturation process

Nutritional values
Average values ​​for 100 gr
Energy value
799 kJ / 189 kcal
Fats
0 g
of which saturated
0 g
Carbohydrates
32 g
of which sugars
32 g
Protein
9,8 g
Fiber
11 g
Salt
0,04 g

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.

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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.

Whole Black Garlic: Its Origins and Tradition

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.

Culinary Uses of Whole Black Garlic

In cooking, Whole Black Garlic can be used in various ways:

  • Rubbed on warm bread or salads
  • Added to stews or ragù
  • Used as a base to flavor sauces
  • Prepared as a condiment to spread on roasted meats or grilled fish

Its remarkable fragrance makes it an ideal ingredient for many culinary preparations, and its rich and intense flavor distinguishes tasty and savory dishes.

Variants of Whole Italian Black Garlic