Black garlic and black vegetables

Our black specialties – from black garlic to fermented shallots, apples, pears or chestnuts – are made in Italy from fresh organic ingredients. This is not a classic fermentation by microorganisms, but a special long-term maturing process: at a controlled temperature and humidity, the product undergoes a Maillard reaction in which sugar and amino acids combine. The result is a deep umami aroma, a gentle sweetness and a soft texture – without any additives.
Black garlic has a long tradition in Asia, particularly in Korea, Japan and Thailand, where it has been used for centuries. In recent years, it has also been gaining importance in European gourmet cuisine. In contrast to fresh garlic, it has hardly any sulphur notes, is easier on the stomach and contains bioactive substances with antioxidant properties.
In addition to black garlic, we also produce unique black shallots, chestnuts and fruits – also ripened by the Maillard reaction. Our range is complemented by fermented seasoning pastes such as Umami Bomb (made from beef residue) and Moromi (shoyu residue from lentils or beans).
Our products are ideal for professional and amateur chefs who want to add depth and naturalness to their dishes. Packaged in practical pouches or jars – sustainable, honest, full of flavor.