Nero Fermento, Ravenna (RA)
Producer of Fermented Black Garlic / Black Garlic of voghiera
NeroFermento aims to be an Innovative Company in the field of developing and marketing fermented agricultural products for consumption in both culinary and health purposes.
The company’s strength is to combine quality agriculture and technological research by managing the entire production process in-house, either directly or indirectly.
NeroFermento, develops and implements the technology and production process all in-house and as of December 2017 has three fermenters, each with a production capacity of 2000 kg per cycle.
The technology includes the development of ad hoc software and sensorsthat allow for constant and complete control of the fermentation process.
The production cycle, characterized by a natural ripening process in a temperature- and humidity-controlled environment, lasts about 60 days.
Voghiera black garlic is produced by letting the bulbs of Voghiera DOP garlic ferment naturally in a humidity and temperature controlled environment for at least 60 days.
Without the addition of yeasts or additives or preservatives. During this lengthy process the garlic cloves blacken and and soften, losing
the classic pungent taste of traditional garlic and resulting in more
Properties of the Black Garlic of Voghiera
The fermentation process to which Voghiera PDO garlic is subjected results in its lower content of allicin and a higher concentration of antioxidants compared to traditional garlic, which is why it can be considered for all intents and purposes A real superfood 100% made in Italy, a valuable ally of proper nutrition and our well-being.
The black garlic of Voghiera, savory and flavorful, with umami, balsamic, fermented sour and sugary notes, thus represents not only an excellent gastronomic ingredient, excellent with meat, fish, cheese, vegetables and special in risottos, sauces or soups, but also a supplement to include increasingly on the daily menu to keep fit thanks to its Nutrient values and its active ingredients.
Nero di Voghiera is produced exclusively with Aglio di Voghiera DOP, obtained from the Aglio di Voghiera ecotype, certified and protected by the Consorzio Produttori Aglio di Voghiera created in 2000 and recognized by the Ministry of Agriculture, Food and Forestry Policies.
The characteristics of Aglio di Voghiera DOP are linked to the territory of production and all operations must necessarily take place within the production district as enshrined in the production specification; each stage is carefully monitored and certified and there are multiple quality controls to which the product is subjected.
The typical climate of the cultivation plain, combined with the skill of the producers and fine craftsmanship, handed down from one generation to the next, allow the consumer to enjoy a unique and high quality product on the table.
Properties and benefits:
The fermentation process to which it is subjected causes it to lose 95 percent of the Allin (or Allicin) which is the substance responsible for the social problems of traditional garlic (breath problems, sweating, digestion). The product becomes fully digestible.
High antioxidant power (17 times higher than that of white garlic). During fermentation, the alliin present in fresh garlic undergoes a transformation into a more stable compound with high antioxidant power.
Antitumor activity: acts on the toxicity of cancer cells (for lung, breast, stomach and liver carcinomas), stops their cell cycle and initiates their destruction (colon cancer cells and leukemia cells)
Anti-obesity action: a daily intake was associated with a decrease in body weight and abdominal fat as well as a decrease in triglyceride and LDL values in mice and rats.
Hepatoprotective activity: promotes improved liver profile with decreased transaminases of hepatotoxic molecules in mice and rats
Potent antiinflammatory and immunomodulatory action: its action is aimed at decreasing the synthesis of proinflammatory molecules (e.g., prostaglandins and cyclooxygenase)
Contributes to the control of dyslipidemia by improving blood lipid profiling: contributes to the increase of “good” HDL cholesterol
Acts positively on the nervous system and memory
Nutritional values per 100 g of Voghiera Black Garlic:
Energy Value: 243 kcal/1030 kJ
Fats: 0 g
Carbohydrates/sugars: 45/19 g
Sodium: 0.01 g
Protein: 14 g
Fiber: 2.1 g
On tasting the black garlic is a real surprise, savory and flavorful with umami, balsamic, fermented sour and sugary notes, perfect to pair with any dish.
Use raw on salads or cold pastas, ideal for flavoring any dish (risotto, pasta, meat, fish, vegetables) by adding it in the last minutes of cooking.
Made into a cream (with the addition of oil, water or vegetable broth) it is excellent on crostini, crackers, breadsticks, pizzas, flatbreads, canapés, cheeses or to season pastas.
The ripening process is carried out on strictly whole and unpeeled bulbs to preserve and enhance their organoleptic and health properties.
In fact, our direct experience has shown that white garlic that has been peeled and treated prior to processing presents several problems affecting both the organoleptic aspect and nutritional properties, as it cannot rely on the fundamental regulatory role of the peel.