Aglio di Voghiera

Grown by planting only the finest, manually selected single cloves of Ferrara's local ecotype, Aglio di Voghiera is a variety of garlic known for its mildness and a refined flavor. In the fertile plains of the Po Valley, where the climate conditions are most favorable for onion and garlic cultivation, Aglio di Voghiera has been grown for centuries. After harvesting, the bulbs are processed by hand and dried, labeled as Aglio di Voghiera Fresco/Verde (fresh), Semi-secco (semi-dried) or Secco (dry), and marketed in nets, bags or braided.

Used in cooking, the sweet taste of Voghiera garlic adds a special touch to any gourmet dish. Also, because of its delicate and fresh aroma, it is an essential ingredient in most typical Italian recipes such as salami with garlic, oil and garlic pâté or simply garlic cloves preserved in oil.