Description
MANUFACTURING PROCESSES: Black garlic is obtained through a maturation process that occurs naturally in 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. The peeling, preparation and packaging of black 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
USE: Excellent on croutons, crackers, breadsticks, flatbreads, canapés, cheeses or to flavor pasta.
Storage: Shelf life: 2 years from the date of production. Once opened, keep refrigerated (0 ° / + 4 ° C) and consume within 8 days.
Ingredients
Nero di Voghiera (black garlic produced with "Voghiera PDO garlic") in a minimum percentage of 54%, * vegetable broth (water and vegetables in variable proportions: * carrots, * celery, * onions, * leeks), whole Cervia sea salt . * ingredients from organic farming
Nutritional information
| Average values | For 100g |
|---|---|
|
Energy
|
106 Kcal
nd KJ
|
|
Grassi
of which saturates
|
nd g
nd g
|
|
Fiber
|
nd g
|
|
Carbohydrates
of which sugars
|
19 g
11 g
|
|
Protein
|
6,5 g
|
|
Sale
|
nd g
|
