• Nero Fermento Italian Black Garlic from Voghiera, whole bulbs
  • Nero di Toscana black garlic products on a wooden shelf with grocery store background
  • Nero di Voghiera garlic package with two garlic bulbs on a white background
  • Black garlic package with Nero di Voghera branding on a white background
  • Pasta dish with meat in a gray pan, featuring the Nero brand logo.
  • Risotto dish with toppings on a white plate, featuring the Nero brand logo.
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SKU: NV-10000 UPC/EAN: 8051811520074

Nero Fermento

Nero Fermento Italian Whole Black Garlic 4.23 oz (3-4 bulbs)

Nero Fermento Italian Whole Black Garlic 4.23 oz (3-4 bulbs)

1 unit

$24.30
$24.30 $24.30
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NERO FERMENTO Italian Black Garlic (from Voghiera, Italy), DOP Certification, 60-Day Aged, 4.23 oz (3-4 bulbs), Whole Fermented Black Garlic, Gourmet Superfood

  • NeroFermento: 100% Italian black garlic harvested and fermented exclusively in Voghiera, Italy. D.O.P.
  • 60-Day Fermentation & Maturation – Naturally aged for at least 60 days to transform fresh garlic into tender black garlic with a softer, more delicate flavor and a much gentler aroma than raw garlic.
  • Gourmet Umami Profile (Balsamic + Licorice Notes) – Sweet-savory umami with balsamic and licorice nuances that instantly elevates sauces, reductions, salads, aioli, beurre noir, risottos, roasted proteins, and plated vegetables.
  • Naturally Rich in Antioxidants – The fermentation/maturation process increases the presence of antioxidant compounds compared to fresh garlic, making black garlic a smart choice for modern, wellness-minded menus.
  • Clean Label & Easy to Digest – No additives, preservatives, or yeast added; the aging process softens the cloves and makes them easier to incorporate into recipes, with a smoother finish than raw garlic.

FAQ

What is black garlic?

Garlic that's slowly fermented and aged for at least 60 days, turning it soft, sweet, and dark.

Where is it from?

Voghiera, Italy. It's DOP certified.

What does it taste like?

Sweet umami with balsamic and licorice notes, and a gentle aroma compared with raw garlic.

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