UMAMI
In Baldissero d'Alba, at the heart of the iconic Langhe and Roero regions, lies Umami—a young and innovative company specializing in the production of black garlic, black shallots, and the natural transformation of ingredients.
Umami works exclusively with premium Italian raw materials and relies solely on traditional methods. Every step of their production is dedicated to the exploration of new flavors, pushing the boundaries of culinary creativity. The ultimate goal? To enhance any dish with a deep, rich, and enveloping taste—a true “umami” experience, as the Japanese would say.
Guglielmo & Alice: A Shared Passion for Fermented Foods
Turning their academic background into a lifelong profession—and a heartfelt passion—while embracing their love for food. It sounds like a dream, but for Umami, a young Italian company based in the heart of Langhe and Roero, it's more than just a dream—it's a well-planned vision.
A vision brought to life by Alice and Guglielmo—husband and wife, gourmet dining enthusiasts, both holding degrees in biology, who decided to turn their university expertise in fermentation into a professional adventure. An adventure built on certified, high-quality raw materials, traditional techniques, expertise, and—above all—exceptional taste.
But let’s start from the beginning, because every great success has its roots in a strong foundation—and what better foundation than a name that truly represents it?
Umami.
A name inspired by the Japanese definition of “savory”, one of the five fundamental tastes perceived by specialized receptors in the human palate, alongside sweet, bitter, salty, and sour. For Alice and Guglielmo, Umami is more than a name—it’s a philosophy:
A quest for unique flavors through the natural transformation of ingredients, exploring new dimensions of taste to elevate every dish
Umami and Polesano DOP Garlic
Up to this point, the process might seem straightforward. But to turn a good product into a gourmet delicacy, you need exceptional raw materials—certified and of the highest quality. That’s why Guglielmo and Alice have chosen to work exclusively with Polesano DOP garlic—a product known as Italy’s “white gold” due to its undeniable quality and traceable supply chain certification. A truly noble ingredient, ideal for a variety of culinary applications.
Starting from Polesano DOP white garlic, Umami black garlic undergoes a long maturation and natural fermentation process, which can take over a month.
During fermentation—carried out in special maturation chambers with controlled temperature and humidity—the strong, pungent flavor of fresh garlic mellows, its texture softens, and it develops an unexpectedly sweet, licorice-like aftertaste. The result? That distinctive umami flavor, rich and enveloping, reminiscent of balsamic vinegar or soy sauce.But perhaps the most striking transformation is its color change—from white to deep black. This is due to the Maillard reaction, a completely natural process caused by the caramelization of sugars.
This lengthy transformation requires constant monitoring. Every day, Guglielmo and Alice personally check the garlic’s maturation progress, evaluating its texture and taste. This is where their rare and precious expertise comes into play. Only when they are fully satisfied do they remove the bulbs from the chambers and package them by hand.
More Than Just a Gourmet Ingredient: A True Superfood
This natural aging process enhances all the beneficial properties of garlic, turning it into a superfood rich in antioxidants and antibacterial compounds, promoting overall well-being.
Even better? The allicin—the compound responsible for garlic breath—completely disappears, making it easier to digest and 100% kiss-proof.
How to Use Umami Black Garlic?
Perfect for enhancing the flavor of meat, fish, cheese, and vegetables, it can be added raw to any dish or used to cream pasta and risottos. Try it in a classic aglio, olio e peperoncino—it will transform one of Italy’s simplest dishes into a true gourmet experience.
Umami: More Than Just Black Garlic
Though Umami has been on the market only since 2019, it has already made its gourmet black garlic a staple in the kitchens of Michelin-starred restaurants and on the tables of discerning food lovers.
This success comes from Alice and Guglielmo’s expertise in fermentation, combined with traditional craftsmanship and the exclusive use of Polesano DOP garlic—a product of unquestionable quality, certified by a consortium that ensures full traceability.
However, Umami’s excellence doesn’t stop at black garlic.
Discover Umami’s Other Gourmet Creations
The Longino & Cardenal catalog also features Italian black shallot, fermented using a process almost identical to that of black garlic.
Both products are available in their whole bulb form, as well as in convenient black garlic cream and black shallot cream. These ready-to-use spreads are made by blending fermented bulbs with just water and extra virgin olive oil—nothing else.
Black garlic cream has a sweet yet balsamic flavor, making it ideal for pasta, risottos, meats, fish, cheese, and vegetables.
Black shallot cream offers a fruity-balsamic taste, adding depth of flavor to any dish—perfect for eggs, cooked or raw vegetables, and gourmet sauces.
Black Garlic Salt: A Gourmet Seasoning
Also in the catalog is Italian black garlic salt—a ready-to-use gourmet seasoning with a smoky, balsamic aroma, perfect for enhancing meats, fish, salads, and eggs.
What’s Next? The Future of Fermentation
But Alice and Guglielmo’s creativity knows no limits. They are already experimenting with new fermented ingredients, including fruits and vegetables, to discover the next superfood—always with the unmistakable depth of umami flavor.
