One of the reasons for my visit to BIOFACH 2020 was the fact that NERO Fermento would be there with its own booth. This small Italian company from Ravenna was a real help to me in my articles on black garlic.

The co-founder of NERO Fermento, Tommaso Pavani, always stood by my side with his knowledge of the subject and the Italian version of black garlic was also something very special. So, I was happy not to have to travel to Italy to meet the NEROs.

Unfortunately, Tommaso was not present at BIOFACH, but I was able to meet his colleague Stefano and the charming Michela. Amongst other things, both of them had a brand new organic black garlic with them – unlike the one I compared in the article on black garlic, this one did not come from NERO Fermentos partner Voghiera.

In addition to the whole tubers of black organic garlic, they also had a powder of the new product line and a pure “Crema die Aglio NERO & BIO” at their stand.

Furthermore, there were also two different Pesto’s to taste. One was based on Jerusalem artichokes, i.e. a root vegetable that belongs to the sunflower family and has a sweetish aroma with the tuber, which reminds a little bit of artichoke.

The second pesto, “Noci”, was based on a traditional walnut – both organic Pesto’s were delicious and could be tasted with homemade Italian crackers. The interested visitors could also try the paste of the black BIO garlic – the cloves themselves were offered for tasting by Stefano and Michela in one piece.

As far as I have seen, many visitors were enchanted by the new NERO Fermento BIO line – but for me personally, the Voghiera garlic is enough “BIO” and has captivated me with its delicate texture.

Ideally, the finely diced cloves are suitable for putting them over a delicious salad just before serving. Of course you can also prepare Penne Nere Rigate, which you will find in my recipes for black garlic – a top dish for me. Quick to prepare, very tasty and surprisingly refreshing for a pasta dish.

Have fun trying it out!