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Buy your favorite Mediterranean food or our most selected regional treasures that you always wanted to taste. It’s valid for all our products, for your first purchase only.
61.90€
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FORMAT: 1 x 50 g
Original products only. You get your money back if you are not satisfied.
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Nero di Voghiera is produced exclusively with garlic of Voghiera PDO, certified and protected by the “Consorzio Produttori Aglio di Voghiera”, created in 2000 and recognized by the Italian Ministry of Agriculture, Food and Forestry.
Nero Fermento is an innovative company born from the encounter between agriculture and technology (farmers and researchers), two very different souls and 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. NeroFermento designs, develops and internally manufactures all the technology needed for the production process. Our cells are able to guarantee important production capacities.
This region is in the north of Italy and borders to the east with the Adriatic sea, to the west with Liguria, to the southwest with Tuscany, to the southwest with Marche, to the northeast with Veneto and to the north with Lombardy. Emilia Romagna is known as "Food Valley" as it is the largest food district in Italy. Emilia Romagna is the big star of Italian flavour and it is so proud that it even has museums dedicated to treasure its food.
Most of the more popular Italian food come from Emilia-Romagna. Famous ingredients such as Parmigiano Reggiano cheese, Parma ham, traditional balsamic vinegar are from Modena and Reggio Emilia. Culatello salami, tagliatelle and tortellini pasta are emblems of their delicious cuisine. As well as food, wines are another reason for its culinary prestige: Sangiovese, Lambrusco, Albana and Pignoletto are just a couple of the most well-known beverages.
In this region ,cooking is related to cultural identity because it has its own traditions,its own chefs and its own recipes that makes as prominent as it is in Italy and also around the world. Emilia Romagna's cuisine is based on rural traditions, where chefs take the best products of that generous land and make with them tasty dishes and culinary specialities. However, nowadays, each city has reinterpreted typical dishes, so every place gives characteristic flavours to discover and always surprise tourists.
Nero di Voghiera is produced through 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. It adds color, consistency and flavor, but also nutritional properties to any meal.
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