ACETO DI AGLIO NERO

250 ml

34,80 €

Romina, the company of a somewhat crazy German taste wizard who searches for the best products around the world (lemons from Sicily, tomatoes from sardinia, nuts from Piemonte…) to realize his beautiful creations.
The basic is always a rather neutral olive oil or a fruity fresh vinegar made from Trebbiano, a grape with a high content of fruit sugars.
The effect is sublime.
For this aceto he used the black garlic Dop Voghiera. Aglio nero di Voghiera is produced thruough the natural fermentation of Voghiera Garlic PDO under closely monitored conditions, without additives, preservatives or yeasts, in controlled humidity and temperature for at least 60 days. A long process by which Voghiera’s garlic, an exquisitely typical Italian garlic famous for its gentle taste, loses the typical pungent taste of traditional garlic to become gentler and easier to digest. Colour, consistency and taste, but also nutritional properties: Nero di Voghiera enriches the white PDO garlic with a renewed organoleptic range, enhancing its already numerous healthy virtues. The fermentative process decreases the allicin content, responsible for the more aggressive aspects of traditional garlic, and increase its digestibility as well as the concentration of beneficial nutrients for the organism. Nero di Voghiera contains a greater amount of antioxidants, calcium, protein and twice the phosphorus than common unfermented garlic, helping in particular to prevent aging and protecting the heart.