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-use salt to improve your dishes and give them that extra taste that people will be wondering why you are not a chef in a Michelin-star restaurant.