Description
MANUFACTURING PROCESSES: Black garlic is obtained through a maturation process that occurs naturally within an environment with controlled temperature and humidity for about 60 days. The process occurs naturally in a confined environment without adding any ingredients or additives. Peeling, preparation and packaging of garlic are carried out in a Certified Laboratory. The jars undergo a pasteurization process.
Raw Materials: Garlic of Voghiera PDO bulb vegetable of the typical Allium sativum L. species recognized as a PDO product
COLOR: Beige, Brown, Black
APPEARANCE: Black Garlic Bulbs
USE: To be used raw on salads or cold pasta, ideal for flavoring any dish (risotto, pasta, meat, fish, vegetables) by adding it in the last minutes of cooking. Transformed into cream (with the addition of oil, water or vegetable broth) it is excellent on croutons, crackers, breadsticks, flatbreads, canapés, cheeses or to flavor pasta.
Storage: Once the product has been opened, store in jars outside the fridge in a cool and dry place. To be consumed preferably within 18 months from the packaging date
Ingredients
Nutritional information
| Average values | For 100g |
|---|---|
|
Energy
|
243 Kcal
nd KJ
|
|
Grassi
of which saturates
|
nd g
nd g
|
|
Fiber
|
nd g
|
|
Carbohydrates
of which sugars
|
45 g
19 g
|
|
Protein
|
14 g
|
|
Sale
|
nd g
|
Allergens
The product is obtained through the aging process of Aglio di Voghiera PDO and does not involve the addition of any ingredients or additives.
