frozen garlic from Italy
heathy and tasty choice for cooking
Where it is grown
More than 100 hectares in the province of Ferrara are dedicated each year to the cultivation of Voghiera Garlic PDO. The particular qualities of fertile and clayey soil combined with the climate of the area make Voghiera Garlic PDO a unique product.
It is an area that includes the municipality of Voghiera and part of the municipalities of Masi Torello, Portomaggiore, Argenta and Ferrara, which produce on average 10,000 kg of dried garlic per hectare farmed.
How it is grown
Every year between September and November, the best cloves – technically called bubils – of Voghiera Garlic (Alio di Voghiera DOP) from the previous crop are selected and planted by hand.
In fact, garlic is not grown from the seeds produced by the flower stalk, but rather from planted bulbils. Only the healthiest and most uniform bulbils, properly heated to eliminate moisture, are used for reproduction. On average it takes 600 to 1700 kg of bulbils per hectare of land.
Between June and July the crop reaches maturity and is harvested.
Bulbils and stems are traditionally worked by hand, drying them and packaging them in various formats. The skill of the producers and the fine craftsmanship, handed down from one generation to another, allow consumers to enjoy a product the is unique and of high quality.
The area and production
How to use it
Voghiera Garlic (Aglio di Voghiera DOP) is the ideal condiment for adding flavour and aroma to many traditional and creative dishes.
It is milk flavour makes it a special ingredient in gourmet recipes.
The sweet and delicate taste is a natural synthesis of enzymes, vitamins, flavonoids and minerals.
The characteristic aroma that is released when garlic is crushed and cut is due to the presence of allicin, a powerful bactericide.