NERO Fermento BIO

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!

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