A combination of organic fermented garlic, shallots and onions (from Montoro) will be officially presented at Biofach in Nuremberg by Condifresco.
The packaging of Tris Nero is made of recyclable recycled plastic.
The three black products have balsamic, sugary and liquorice notes as well as hints of underbush and porcini mushrooms, they are therefore an excellent ingredient that, in addition to having increased healthy properties thanks to the fermentation process, pairs off perfectly with fish and meat dishes, cheese and even desserts.
The power of fermentation
Black garlic, shallot and onions can be considered actual superfoods as they have high antioxidant properties and are rich in polyphenols and flavonoids.
The fermenting process decreases the content of allicin (responsible for the classic pungent taste of garlic, onions and shallots and of their difficulty to be digested) thus increasing the concentration of beneficial nutrients.
Detail of black onion
These fermented products are rich in calcium, proteins and phosphorous (double with respect to the same non-fermented product). They can therefore be considered a sort of supplement that can become part of the everyday menu.
Detail of black shallot
"Just think that fermentation leads to a considerable increase of flavonoids, i.e. around 4 times that of the non-fermented product. The same occurs with polyphenols, which are 13 times stronger and with anti-oxidants, which are 17 times stronger. The produce we obtain from excellent raw material is grown, harvested and fermented exclusively in Italy."
The new entries
Black garlic is already widely known, but shallot and onions are not: the former has a sweet acidic flavor, so much so that it will become an on-the-go snack in the future, while onions have an entirely new flavor unlike anything else in the culinary world.
Facility director Davide Marangoni explains that "we are waiting on the final analyses by the SVEB laboratories at the University of Ferrara to be able to provide more precise data on the nutritional properties of these products. The first analyses carried out on garlic and shallot confirm that they are truly unique superfoods."
"We have also created a QR code to learn more about the product and access a series of recipes available in English, German and French (click here)".
At Biofach,Tris Nero by Condifresco will be on display in Stand 4-329.
Contact for Italy:
Davide.marangoni@condifresco.com / +39 045 7134216
International contact:
frederic_fortenbach@produitsdusoleil.com / +33 164105897
Condifresco Srl
Via Marco Biagi n.2
Vallese di Oppeano
37050 Verona
tel. +39 045 7134216
fax. +39 045 7134231
mob. +39 392 5365718