Black Garlic, the flavour evolution
Few years ago some young italian researchers decided implement scientific experimentation in agriculture into practice, so they started a small start-up called Nero Fermento, an innovative company born from the encounter between agriculture and technology, (farmers and researchers) two deeply different souls ad synergistic among them in terms of know-how, values and experience. NeroFermento finds in this dualism the base of its identity, the necessary impulse to innovate, experiment and move along raising day by day its own quality standards with the intention to present a new, fresh and original point of view to the Market.
They decided to focus on a specific gastronomic sector, increasingly known but still developing: fermented foods! They applied the scientific knowledge to garlic, working with a traditional and iconic Italian garlic, the Voghiera DOP. Achieving a unique and incredible result through controlled fermentation.