Description
Black garlic cream: a culinary jewel
Black garlic is not a different variety of garlic—it’s simply traditional garlic that has been patiently fermented and oxidized over a period of about two months. During this natural transformation, the bulbs turn a deep black and take on a soft, almost jelly-like texture. What emerges is an extraordinary ingredient, prized not just for its rich flavor but also for its remarkable nutritional value.
With a taste profile that surprises and delights, black garlic offers an unexpected fusion of flavors. It carries the umami depth of soy sauce and the sweet tang of balsamic vinegar, rounded off with a gentle licorice-like aftertaste. This sweet-sour balance makes it a sophisticated addition to countless dishes—ideal for creative cooking and gourmet experiences.
The first black garlic from Abruzzo
We are proud to introduce the first black garlic made in Abruzzo—a region known for its culinary richness and agricultural integrity. The journey begins with red garlic cultivated in the Fucino Plain, renowned for its aromatic intensity and resilience. Using traditional preservation methods adapted through modern innovation, the garlic is subjected to a slow drying and natural oxidation process, lasting anywhere between 3 to 5 months.
This careful crafting respects the ancient roots of food preservation while allowing the garlic to develop its distinctive black hue and complex flavor profile. It’s a tribute to both authenticity and creativity—a celebration of the old and the new.
The power of fermentation: nature’s alchemy
Fermentation has long been celebrated in culinary traditions across the globe. In the case of black garlic, it works as a kind of natural alchemy. Through careful control of humidity and temperature over several weeks, the white cloves undergo a transformation—not only in color but in taste, texture, and nutritional density.
The sharp, pungent notes of raw garlic mellow into a soft, sweet complexity. Its flavor becomes smooth, rich, and deeply savory, with none of the acrid bite associated with fresh garlic. The aftertaste carries subtle hints of molasses and licorice, offering a flavor experience that is both unexpected and utterly addictive.
More than just a treat for the palate, this process concentrates the beneficial compounds naturally found in garlic—amplifying its antioxidant levels and making it a popular choice among wellness enthusiasts.
From the heart of Abruzzo: our territory
Our black garlic is proudly produced in the Fucino Plain, a fertile and historic region nestled in the heart of Abruzzo. This lush valley, surrounded by the dramatic peaks of the Apennines and sitting approximately 700 meters above sea level, provides the perfect environment for cultivating exceptional ingredients.
The former lakebed of the Fucino basin gives rise to a unique soil structure—silty and clay-rich, abundant in vital nutrients like nitrogen, phosphorus, and potassium. These elements, paired with the region’s signature temperature fluctuations, create an optimal setting for growing garlic of exceptional quality.
Here, nature and tradition work hand in hand. The result is a product deeply rooted in the land’s legacy, yet reimagined through innovation.
A land rich in history and flavor
Marsica, the area that encompasses the Fucino Plain, is more than just farmland—it’s a region steeped in history and natural beauty. Its basin-like shape is cradled by mountains and lies at the foot of the Abruzzo National Park, a testament to the region’s pristine environment.
The strong temperature variations, combined with the nutrient-rich soils of the ancient lakebed, create the perfect conditions for growing crops with extraordinary organoleptic qualities. The garlic grown here not only tastes better—it tells the story of a land, a tradition, and a dedication to excellence.
Why choose our black garlic?
Whether you’re a chef looking for your next culinary muse or a food lover eager to explore bold new flavors, our black garlic is a must-have ingredient. Its versatility knows no bounds: use it to enrich sauces, pair it with meats, enhance risottos, or simply enjoy it on toast.
But beyond its gourmet appeal, black garlic is also a powerful superfood—packed with antioxidants, low in fat, and gentle on the stomach compared to raw garlic.
Produced with love in Abruzzo, our black garlic captures the soul of the region and the science of fermentation in every soft, jet-black clove. It’s more than an ingredient—it’s an experience.
