Born as startUp in Ravenna in 2017 from the meeting between agriculture and technology, we are an innovative company in the field of development and marketing of fermented and ripened garlic. The idea was inspired by the eastern fermentation culture and we have independently developed the machinery to transform, in about 60 days, white garlic into black garlic.

What distinguishes us? The technology, developed 100% internally by us, having chosen to process in primis garlic of Voghiera (FE) and being a group of friends, all technicians in love with gastronomy, research and good food, who have decided to put aside their comfort zones and enter into the beloved world of food from their own skills and creativity.

At the heart of all the raw material, the strong territory that represents and expresses, the respect of the supply chain. For our gourmet line Nero di Voghiera we carefully select onlyGarlic of Voghiera.
For our NERO&BIO line we choose white garlic from the best Italian certified organic, carefully selected and grown in respect of the territory. A concrete commitment to sustainability and strong conservation.