NeroFermento on Repubblica.it

In a lengthy article edited by Stefano Pesce, Repubblica.it takes a closer look at the black garlic trend.

In the article, in fact, after a quick excursus on the origins of the product, we tell first-hand how NeroFermento and its Nero di Voghiera was born, what challenges we have faced and what, looking ahead, we will soon face.

We won't anticipate anything else, you can download and read the article for yourself at the link below (PDF, 190kb)!