NERO Fermento

Tommaso Pavani, is co-founder and commercial director of NERO Fermento – a company that produces and distributes black garlic. He was so kind to give me permission to use images from the NERO Fermento website as part of this contribution – and that’s why the wonderful main contribution image, which illustrates the way from the fresh clove of garlic to the end product, is so wonderful.

The Italians approach the black garlic somewhat differently than the Spaniards or the Asians. They mainly use the product as a seasoning aroma, which is added at the end of the dish’s preparation.

With many dishes such as risottos, noodles, meat, fish, vegetables or soups, the black garlic is then cut into small pieces and added “raw” just before serving – of course it is important that it got room temperature. The black garlic can also be dissolved in broth and then used as a marinade or for infusions.

NERO Fermento relies on a partner with many years of experience in the production of black garlic – Voghiera (www.agliodivoghiera.it). As a result, NERO Fermento products always have a high and consistent quality, which also differs from the competition in terms of taste.

The unpeeled black garlic from the tuber

Look
Very flat, broad and deep black and large cloves of garlic

Odor
Strong, slightly sweet aroma with a hint of garlic

Consistency
Evenly firm & supple, mouldable, dry to the touch, almost no colouring, firm to the bite

Flavour
Strong & fruity, slightly acidic sweetness with an easily perceptible garlic aroma and a delicate plum/molasses note

Use
Very well suited for spiking (cut pins)
Ideal for direct consumption and refining of food directly before serving (cubes & slices)

The peeled loose cloves of black garlic

Look
Very flat, broad and deep black and big garlic cloves – partly still with a few fragments of the skin (good for the taste when frying)

Odor
Strong, sweetish with a distinct garlic note

Consistency
Medium firm throughout, supple, pleasantly dry to the touch, hardly any colouring, pleasant to the bite

Taste
Strong, very fruity aroma with a hint of molasses and garlic

Use
Good for spiking
Very well suited for refining dishes directly before serving (cubes & slices)
Due to its sweetness, it is also suitable for use in desserts and sweets

The paste

Look
Dark brown, moist & looks a little like “brown panna cotta”

Odor
Strong, sweetish with a light smoky note of garlic

Consistency
Soft, moist, slightly floury, non-sticky, non-sticky and good spread ability

Flavour
Refreshing fruity with a touch of plum & fig and a very light garlic aroma

Use
Very suitable for the production of infusions and salad dressings
Very suitable as a spread, e.g. for bruschetta
Due to the sweetish aroma & finish also suitable for the refinement of desserts & sweets

Also, NERO Fermento has a very appealing and interesting website with beautiful photos of black garlic. Above all, we were impressed by the many recipes that NERO Fermento has stored online – real professionals cook here!