Description
The Aglio di Voghiera PDO refers to fresh, semi-dried and dried garlic belonging to the Allium sativum L. species, deriving from the local Aglio di Voghiera ecotype.
Production Area
The production area of Aglio di Voghiera PDO is within the municipality of Voghiera and parts of the municipalities of Masi Torello, Portomaggiore, Argenta and Ferrara, in the Province of Ferrara, in the Emilia-Romagna region.
Production Method
Aglio di Voghiera PDO is obtained through the selection of the best bulbils from the bulbs, the so-called “heads”, which are produced throughout the year and destined for planting. The selected bulbils must be healthy, turgid, fleshy and uniform. The soil is ploughed to a depth of 40-50 cm before planting, which is carried out by hand or with machinery between September 15th and November 30th. Each “seed” must be positioned in such a way as to avoid the roots touching each other during the winter or dying from root asphyxiation. Harvesting is generally carried out between June 10th and July 31st, by hand or with machinery. Products destined for drying are left to dry either naturally in the “open field” for 5-10 days, in dedicated areas on the farm for 10-40 days, or in rooms with a controlled atmosphere for 24-72 hours. During the packaging stage, the stems of the bulbs can be braided by hand and tied with string, raffia or other materials suitable for braiding.
Appearance and Flavour
Aglio di Voghiera PDO has a rounded, regular and compact bulb that is slightly flattened in the point from where the roots grow; it has a bright, uniform white colour, at times with pink stripes. The bulbils are compact and the exterior is a typical curved shape. It has an extremely strong smell due to the high quantity of Allicin, the main active ingredient in the bulb, although it is not aggressive on the palate.
History
Up until around the 7th century AC, Voghiera played a predominant role in the agriculture of the Po Delta, as evidenced by several archaeological findings. Later on the Este family, the lords of Ferrara, decided to re-launch the area, and in 1435 Marquis Niccolò III built Belriguardo castle in Voghiera, which became the Este family’s summer residence, where they planted vegetables, in particular garlic, to serve at court banquets. Agricultural activities continued to flourish even after the departure of the noble family in 1598. More recent information can be found in account keeping documents dating back to 1928, in which there are records of acts regarding the sale of local “garlic and onions” to several European countries.
Gastronomy
Aglio di Voghiera PDO should be kept in a fresh, dry and well-ventilated place. When eaten fresh, its organoleptic properties and beneficial properties remain unaltered. Its strong flavour makes it for simple everyday dishes like bruschetta and spaghetti with garlic and oil, but it is also excellent in more complex dishes. It is used in typical local foods, such as salami with garlic, pate with oil and garlic, and garlic preserved in oil.
Marketing
The product is only marketed as Aglio di Voghiera PDO Secco (Dry). It is sold loose, in single bulbs or braids (with variable weights ranging from 50 g to 5 kg), in net bags (100-500 g) and bags (1-5 kg). All forms can be sold in container made of wood, plastic, carton or natural vegetal material. The commercial categories are Extra (at least 45 mm in size) and First (at least 40 mm in size).
Distinctive Features
Aglio di Voghiera PDO is characterised by the balance between enzymes, vitamins, mineral salts and flavonoids, the basis of a specific genetic identity resulting from natural selection and the specific methods that have been handed down through the generations.