WE PRESENT OUR BLACK GARLIC
ORGANIC AND ITALIAN
Black garlic is a very interesting ingredient in the kitchen. Compared to white garlic, it is allicin-free, odorless, and tastes much sweeter. It does not give digestibility problems. For the preparation of various recipes, black garlic is precious. When used raw, it proves to be an effective flavor enhancer: it adds lively notes to meat, fish and vegetables.
WHAT IS BLACK GARLIC?
The properties of black garlic are very similar to those of traditional garlic, but these two foods differ in some respects.
Black garlic has a lower amount of allicin (the active ingredient in garlic, which is responsible for the characteristic smell of the bulb we use in cooking), but it has a higher concentration of antioxidants, which help prevent aging and protect the heart.
Because of its properties, it is considered a super-food, an especially rich and beneficial food, almost a natural supplement, useful for staying healthy and fit.
It is useful for reducing cholesterol and has a preventive action with respect to cardiovascular disease and has a beneficial effect on blood pressure.
It is an excellent diuretic, thanks to its high potassium content, and is therefore suitable for those suffering from water retention, edema or kidney problems. Consumption of black garlic also stimulates collagen production, making it a perfect food for those with skin problems, such as dermatitis, acne, psoriasis or rosacea. At the immune level, black garlic is a powerful natural remedy for improving defenses against viruses and bacteria and fighting chronic or stress-related fatigue.
Organic black garlic
Vulcino: long and careful fermentation
LEARN MORE ABOUT BLACK GARLIC
USES IN THE KITCHEN
How to use black garlic in cooking.
Sweet and savory flavors.
A GARLIC THAT
IS NO LONGER GARLIC