Nero Fermento Italian Whole Black Garlic, 3–4 Bulbs, 4.23 oz
Whole Italian black garlic from Voghiera D.O.P., fermented and aged 60 days until soft, sweet, and deeply savory. Imported and distributed in the U.S. by Manzo Food Sales since 1979.
Best Uses
- Spread on crostini and burgers
- Blended into butter, aioli, and dressings
- Pasta, risotto, and steak
About Nero Fermento
Nero Fermento makes Italian black garlic from Voghiera D.O.P. garlic, fermented and aged 60 days: whole bulbs, powder, and cream. Imported and distributed in the U.S. by Manzo Food Sales, an Italian food importer since 1979.
Product Details
- Whole fermented black garlic, 3–4 bulbs
- Net weight: 4.23 oz
- Origin: Voghiera, Italy (D.O.P.)
FAQ
What is black garlic?
Garlic slowly fermented until the cloves turn black, soft, and sweet with balsamic notes.
Is it sharp like raw garlic?
No. It’s mellow, sweet, and umami-rich.
What does Voghiera D.O.P. mean?
A protected designation for garlic grown in Voghiera, Italy.
Who imports Nero Fermento in the U.S.?
Manzo Food Sales is the U.S. importer and distributor of Nero Fermento. For wholesale, send an inquiry from this page.
