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.
Black garlic can be combined raw in any dish, it can also be used to dress pasta or risotto.
The great advantage of using black garlic is its greater digestibility and the absence of allicin, the substance that causes heavy breath in normal garlic, also its versatility will allow you to create a great variety of recipes.
Black garlic has a lower content of allicin and a higher concentration of antioxidants than white garlic. Black garlic is considered a useful superfood to promote the well-being of the body thanks to its antioxidant and antibacterial properties. Scientific studies have shown a considerable increase in the nutritional properties of black garlic compared to common garlic.