Description
MANUFACTURING PROCESSES: Black garlic is obtained through a process that occurs naturally inside an environment at controlled temperature and humidity for about 60 days in a confined environment without adding any ingredients or additives. The peeling and packaging of the 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, cheese canapes or to dress pasta.
Storage: Shelf life: 2 years from the date of production. Once opened, keep refrigerated (0 ° / + 4 ° C) and use 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 * 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
|