Black Garlic: a new arrival in the kitchen

After exploring fresh and dried garlic and wild garlic, it’s time to delve into one of the new gourmet ingredients in the kitchen: black garlic. Previously, we discussed the origin and how black garlic is produced.

What makes black garlic so special? Let's start with its unique flavor.

Black garlic is known for its sweetness and softness, a pleasant alternative to traditional garlic, but there is more to black garlic than just palate satisfaction: this extraordinary ingredient is also known for its potential health benefits. The antioxidants found in black garlic can contribute to your cardiovascular health, improve your immune system, and even support your skin. So, while you enjoy its unique flavor, you are also doing something good for yourself!

A new ally in the kitchen

Black garlic is versatile in the kitchen, and its applications are limited only by your creativity. You can use it to prepare gourmet dressings, aromatic sauces, and even surprising desserts.
To start, you can substitute regular garlic with black garlic (Nero Fermento is one of the producers specializing in Voghiera DOP garlic) in your favorite recipes and discover how this unique ingredient can transform a common dish into an extraordinary culinary creation. Once you’re sure you like the taste, there are some dishes that pair better with this ingredient.

Italian taste: some recipes with black garlic

Bruschetta with black garlic will bring the authentic flavor of Tuscany directly to your table.
A tribute to Tuscan simplicity, to prepare them you will need: Tuscan bread crostini, spread black garlic, diced fresh tomatoes, basil, and a drizzle of extra virgin olive oil.

In Emilia Romagna, black garlic is used for black garlic risotto which is described as a true delight that combines the creaminess of risotto with the captivating flavor of black garlic.

Then I think that we have all thought about a garlic, oil, chili: using black garlic it will definitely be softer, and for the chili, we recommend an Habanero. Alternatively, you can also try one of the variations: garlic, oil, and chocolate and finally a long pasta by Felicetti with black garlic.