Black garlic is a new, unusually aromatic food, with mildly sweet flavor and a neutral smell which amazes with its characteristics everyone who tries it.It is made from fermented fresh white garlic, by a natural process without the use of any preservatives or additives. The garlic used in the process is home-grown, exclusively from Croatian fields.
Black garlic is considered a "superfood" that is famous among followers of alternative medicine. It is more easily absorbed in the body, acts as an antioxidant ten times stronger and has a seven times higher fructose content than white garlic.
It stimulates the immune system and is suitable for the prevention of cancer and the fight against inflammation and colds. It also reduces and prevents the formation of plaque in the arteries and stabilizes blood pressure. In addition, it promotes the growth and division of cells and is therefore considered a keeper of young looks. Because of its polyvalent taste, black garlic is very recognized in the catering trade. Since it does not cause unpleasant breath and body odor, it has quickly become a popular and valued product. It goes perfectly with meat, fish, cheese, olive oil and sauces. Even with chocolate tarts because of its sweet aroma. Black garlic is used by renowned and innovative chefs in and outside Europe.
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- 2 ripe avocados
- 3-4 cloves of black garlic
- 1 tablespoon of lemon juice
- salt pepper
- 1 small onion
- 1 small tomato
- 1 to 2 chili peppers
- Coriander (to taste)
Halve the avocados. Mix the avocado, lemon and garlic with a hand mixer (or fork) to a pulp, season with the spices and chop the remaining ingredients (tomato, onions, chili peppers and coriander) and mix in. Tastes excellent with toasted white bread.
If you don't have fresh chili peppers on hand, you can also use Vrabrasco Original or Vrabrasco Strong and be a little more economical with the lemon juice.
My name is Mario Harapin.
In my shop "Delikroat" in Neubaugasse in Vienna I offer you the best delicacies from Croatia. From olive oil to top wines to cheese or prosciutto: every product is carefully selected exclusively from producers I personally know and where I know how the products are made. Most ot them are handmade in small quantities by regional producers.
I have been working in Croatian gastronomy and food production for 15 years and can therefore guarantee you the best selection the country has to offer.