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October 25th,
written by Arthur

One of the best pizzas at my favorite pizza place introduced me to this strange ingredient.  The bartender told me had to order the Smoked Pancetta pizza just to give the black garlic topping a try.  And he was right.  Each blackened clove was delicious.

So how does black garlic get its color?  There are false rumors that the darkness is imparted through a balsamic vinegar infusion.  Though the infusion theory is believable from the flavor, the real secret is fermentation.  South Korea pioneered its use and chefs here in the good old US of A have started integrating it into their dishes.

The black garlic’s flavor is subdued relative to its raw, or even cooked, relations.  The closest approximation is roasted garlic.  But with a similar mellow flavor and hints of sweetness,  the black garlic also offers up some elusive savoriness.

Every time I order the Smoked Panchetta, I dream of a little dish filled with these black diamonds, some freshly toasted bread, and a knife for spreading.  Thankfully I just thought to look through the great series of tubes that is the internet and have found the stuff is widely available.  Black garlic bread, here I come!

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