We are a StartUp born in 2017 that deals with fermented foods, in particular garlic. The idea was born taking a cue from the oriental fermentation culture, which led us to internally and independently develop the machinery to ferment and mature, in about 60 days, the garlic. 
The process transforms the intense and pungent aroma into a softer and more delicate flavour, making the bulbils black, tender and easier to digest. 
The taste is a real surprise, it is sapid and tasty, with umami notes, balsamic acid and sweet flavors, perfect to be used in several recipes. Deriving from a raw material of certified excellence, a delicious and healthy product is born, cultivated, harvested and fermented exclusively in Italy.
Colour, consistency and taste, but also nutritional properties: our black garlic enriches the white garlic with a renewed organoleptic range, expanding its already numerous healthy virtues.
The fermentation and maturation process developed by NeroFermento gives black garlic up to 13 times the quantity of polyphenols of the starting garlic (4 times the quantity of flavonoids) which is why it can be used to reduce problems that are related to 'intracellular redox balance, by minimising the risk of cardiovascular and neurodegenerative diseases and more commonly,  slowing down the cellular ageing process.
For its nutritional values and active ingredients, black garlic can be considered a phenomenal superfood, more specifically, a valuable ally in nourishing well-being.
Black garlic is also very popular as an ingredient and collaborations range from snacks (crackers, legume chips) to baked goods (bread sticks, bread, focaccia, pasta) up to sauces and gardener. In addition to the "Nero di Voghiera" gourmet line from Voghiera PDO garlic, distributed mainly in haute cuisine and delicatessens, NeroFermento includes the "Black Garlic" line, designed for the fruit and vegetable market and medium distribution and the new organic line "NERO&BIO".