Fermented Black Garlic

Slow-fermented, unpasteurized, oxidized organic garlic

A dark pearl with a velvety heart: garlic transfigures into balsamic sweetness, deep umami, a small gastronomic miracle.

Fermented Black Garlic of Bucolica

Fermented Black Garlic is the result of a fascinating and meticulous transformation: garlic bulbs grown organically on the company's land undergo a lengthy fermentation and oxidation process lasting several weeks, in temperature- and humidity-controlled environments, without any pasteurization. The pungency of fresh garlic disappears completely, giving way to an enveloping flavor reminiscent of balsamic vinegar, licorice, blackthorn, and tamarind, with an extraordinary umami finish. The color turns ebony black, and the texture becomes soft and almost creamy, similar to that of a date. Only garlic: no additives, no preservatives, no shortcuts. An ingredient every passionate cook should have in their pantry.
 
 
 

The roots of this Black Garlic are deep in tradition

Black garlic has ancient origins in Korean and Japanese culture, where it was used as a traditional remedy a thousand years ago, kept in homes as a tonic for longevity and vital energy. Its spread to the West is recent, but its encounter with Mediterranean cuisine has revealed surprising affinities: in lands where garlic has been cultivated for thousands of years, from Sicily to Emilia, where Voghiera garlic boasts a recognized DOP (Protected Designation of Origin), the transformation into black garlic represents a new frontier of valorization. Bucolica embraces this Eastern tradition and grafts it onto the organic cultivation of its own land, in a gastronomic dialogue between East and West that exudes profound respect for the raw material.
 
 
 

Choosing Fermented Black Garlic means taking care of yourself

During fermentation, black garlic develops a significantly higher concentration of antioxidants than fresh garlic: particularly S-allylcysteine, an easily absorbed, water-soluble molecule recognized for its cardioprotective, anti-aging, and immune system-supporting properties. Fermentation also completely eliminates the bad breath and digestive issues typical of raw garlic, making this product perfectly tolerated even by those who usually have difficulty digesting it. A small clove a day is a valuable ally for the heart, blood vessels, and overall well-being, without compromising on flavor.
 
 
 

How to Best Use: Fermented Black Garlic

• RISOTTO AND FIRST COURSES CREATED BY THE CHEFBlack garlic is the new secret weapon of great chefs. Stir it into a risotto. Organic Carnaroli DOP Rice from Baraggia with Fresh Organic Shiitake Mushrooms has always been Shiitake cream, or use it to flavor a dish of Organic Senatore Cappelli Spaghetti with Organic tomato sauce and a grating of Organic Parmigiano Reggiano di Montagna DOP 30 months: unprecedented depth of flavor.
• GRILLED RED MEATS AND SIGNATURE TAGLIATAThe balsamic and umami notes of black garlic enhance the flavor of fine meat like no other spice. Crush it into small cloves on a Bistecca Fiorentina just taken off the grill, on a Biodynamic Veal Fillet completing with Breton Salt PGI and a thread of Novello Stone Ground Extra Virgin Olive Oil: a steakhouse experience at its finest.
• BRUSCHETTA AND CROSTINI WITH CREAMY CHEESESThe combination of the sweetness of black garlic and the creaminess of fresh cheeses is one of the most elegant revelations of contemporary cuisine. Mash it on toasted bread. Organic semi-wholemeal Campagna bread spread with Buffalo stracciatella, Lazio buffalo burrata o Margherita Goat's Robiola, completing with a few drops of Organic EVO Oil: an appetizer worthy of a starred restaurant.

The Producer: Bucolica

Bucolica is a Tuscan farm that grows organic vegetables and medicinal herbs, artisanally transforming them into live fermented products and distinctive specialties. Each product comes directly from the producers' land, in a very short supply chain that reflects the health of the soil and the wisdom of slow times.
 
 
 

Ingredients

Organic garlic.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 218 kcal
• Fat: 0,6 g (of which saturated fatty acids: 0,1 g)
• Carbohydrates: 8,4 g
• Fiber: 3,1 g
• Protein: 3,9 g
• Salt: 0,00 g

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