Description

“Antico Aglio Valle dell´Uffita IGP “

This is a variety that has been selected over the centuries since Roman times and whose cultivation has become particularly popular in the Ufita Valley, an area that corresponds to the north-eastern part of the province of Avellino.

However, over the last few years this cultivation has been supplanted by more productive varieties, especially French and Spanish, and the production of this variety had become a marginal production carried out by a small number of families to satisfy their annual need for garlic. And it is for this reason that Slow Food has intervened through the institution of the Presidium, whose objective is precisely to support small productions and avoid their abandonment and subsequent disappearance.

This variety, from an aesthetic point of view, is characterized by a white color with purple-red shades, the head of garlic, or the bulb, has a medium-small size, the garlic cloves, or the bulbils, have an irregular shape, mostly elongated and curved, also of various sizes.

The Antico Aglio dell’Ufita is characterized by an aroma, a very intense flavor and an equally strong spiciness that is due precisely to the high content of allicin in this variety, the active ingredient of garlic.

The high content of allicin not only favors the preservation of the bulbils and therefore of the garlic itself, but, even more importantly, it has a high antibiotic, antibacterial and antiseptic power to which are added the numerous nutritional properties of garlic as it is rich in minerals and vitamins.

100% natural product, untreated.

When June comes, the harvest takes place. The garlic is picked by hand, cleaned of soil and superfluous leaves and, arranged in bundles, is dried in the shade for about two months. Once dried, the packaging takes place, which consists of creating the traditional braid.

1 kg pigtail