Description
To obtain this famous product, fresh garlic heads are used, which are placed in a special cooking bag, then in a steel box to prevent overheating. Cooking is carried out in a controlled humidity and temperature oven: this eliminates the excess sulfur compounds in the plant, the main cause of the strong odor of garlic. During this process, which takes 3 to 4 weeks, the cloves gradually take on the characteristic brown color and soft texture of black garlic, and the product develops its aroma and sweet taste. At the end of the “cooking” period, the heads are removed from the bags and allowed to dry for another 2 to 3 days.
Slowly caramelized, this unpeeled garlic has a fleshy texture and a sweet taste resembling fruit paste. Healthy and digestible, it can replace regular garlic and enhance many everyday dishes or be enjoyed on its own.
