This Italian, black garlic is made the natural way, by letting garlic ripen and ferment at a controlled temperature and humidity.

Everything begins with PDO Polesano white garlic. Two months after the beginning of the fermentation process, black garlic develops a flavour that is less strong and pungent than that of white garlic; black garlic also becomes softer and develops that umami flavour which is reminiscent of balsamic vinegar and soy sauce with a note of liquorice.

UMAMI makes 100% Italian, black garlic in a 100% natural way.