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Nero di Voghiera, Black Garlic, NeroFermento
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Fresh garlic bulbs from Voghiera are naturally fermented for at least 60 days. The result is a black bulb with a mildly spicy taste. It has umami and a slight sweetness and is an excellent addition to meat, fish, cheese and vegetable dishes. In Italy it is added to the dish at the end of cooking.
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