Three Italian black garlics, three different processes, three different colours. The first comparison set built to be tasted at home.
Garlic doesn't turn black by fermenting. It turns black through a long Maillard reaction at low temperature — weeks at 60-70°C — which switches off pungency entirely and leaves behind sweetness, umami and balsamic notes. This is where the first level of our method begins, and it's the gentlest way to start measuring garlic instead of just cooking with it.
The house black: made from the same garlic we use as the benchmark in every panel. It's the point of reference for measuring how far the other two drift from it.
The only one of the three with a DOP variety declared on the label: Voghiera garlic. It's also the one that carries the most common misunderstanding, printed right on the pack — the commercial name says fermentation, the chemistry says Maillard.
Starts from a garlic with a strong sense of place, hand-grown in the upper Arroscia valley. It answers the question that makes the whole box worth tasting: how much of the starting variety survives weeks of processing?
All three samples arrive in the packaging chosen by their producer and are never reopened. Sizes and net weights therefore differ between them: the unit of comparison is the clove, not the gram.
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