The Umami black garlic is a gourmet product derived from DOP Polesine white garlic. Umami uses a long process of maturation and natural fermentation through the control of temperature and humidity for about a month.
During its fermentation and maturation, the white garlic loses its strong and pungent flavor, acquiring at the same time a soft texture and a licorice aftertaste and a umami flavor reminiscent of balsamic vinegar or soy sauce. For these reasons it can be used to enhance the flavor of meats, fish, cheeses and vegetables.
It is also recommended for those people who usually avoid eating traditional white garlic: this particular product is in fact more digestible and avoids the unwelcome sensation of the taste of garlic in the mouth.
In this variation, Umami created a ready-to-eat cream perfect as a condiment to your pasta or risotto. As it is very different both in taste and digestibility from the common garlic, you can even invite Dracula to dinner 😉