BLACK GARLIC
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Shipments are processed on Mondays, Tuesdays, and Wednesdays.
Delivery times are 1-2 business days.
Only 16 in stock
Black garlic is born from a natural controlled maturation process that lasts about two months. During this period, the garlic is kept at constant temperature and humidity, without the addition of additives or preservatives.
The slow enzymatic transformation and natural oxidation profoundly change its color, taste, and consistency: the cloves become soft, dark, and creamy, while the flavor transforms into a surprising balance of sweet, balsamic, and slightly tart notes, with nuances reminiscent of licorice, caramel, and prune.
In addition to being pleasant and delicate on the palate, black garlic is also more digestible than traditional garlic, while maintaining its precious properties.
It can be enjoyed plain, spread on crostini, or added to first and second courses, vegetables, and sauces, to give depth and complexity to preparations.
A surprising ingredient, born from the natural and slow transformation of one of the oldest and most precious foods in our cuisine.
Ingredients: garlic
Jar format: 90 g
Store at room temperature; after opening, store in the refrigerator until the expiration date.
Nutritional values per 100 g
Energy 189 Kcal/799 KJ
Fat 0 g; of which saturated fatty acids 0 g
Carbohydrates 32 g; of which sugars 32 g
Fiber 11 g; Protein 9.8 g; Salt 0.04 g
VIVI ferments
We are Jessica Callegaro and Lorenzo Locatelli, co-founders of VIVI ferments and the Cucinare secondo natura project,
Our products are the result of years of study on food, cooking and nourishment, understood as everything that can help us live better.
We discovered fermentation by playing in the kitchen or maybe it was the ferments that chose to domesticate us!
Fermented vegetables and condiments
Fermented vegetables are produced through a process of spontaneous fermentation in the presence of salt. The raw materials used are all organic or biodynamic. The salt used is also integral and therefore rich in mineral salts and trace elements and of organic origin.
The presence of spices and herbs gives fermented vegetables not only aromatic characteristics, but also the virtues and benefits possessed by all the ingredients used.