TRADITIONALLY delicate frozen garlic from Italy
Do you know how healthy 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. It also includes part of the municipalities of Masi Torello, Portomaggiore, Argenta, and Ferrara. These regions 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 are selected. They are technically called bubils. These are from the previous crop of Voghiera Garlic (Alio di Voghiera DOP) and are 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 remove 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. Producers possess great skill and demonstrate fine craftsmanship. These skills are handed down from one generation to another. This allows consumers to enjoy a product that 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.
Alpha & Omega - Frozen Fruit distributor and wholesaler in Hong Kong 