Sulmona’s red garlic is rich in many nutritional properties, so precious for health that it can also be used in the pharmaceutical field.
It is widely used as a medicine, in herbal medicine and for the extraction of essential oils.

Sulmona’s red garlic (Aglio rosso di Sulmona) is the only Italian ecotype in which the process of release of the floral scapes takes place regularly every year.

Thanks to its characteristics of high shelf life, the product can be stored until March-April, for almost a whole year, keeping the head tight, firm and compact, as well as the spicy aroma, especially because it does not have the aptitude for pre-sprouting.

The historical production area is the Peligna valley in Abruzzo.
In this area we find the municipality of Pratola Peligna and the surrounding municipalities, such as Anversa degli Abruzzi, Bugnara, Corfinio, Introdacqua, Pacentro, Pettorano sul Gizio, Popoli, Prezza, Raiano, Sulmona, Roccacasale and Vittorito.

Our company is located right in the municipality of Pratola Peligna, one of the most favorable areas for its cultivation.

The Farm il seme dei peligni and the red garlic sulmona traditions

Sulmona’s red garlic (aglio rosso di Sulmona), as well as in the pharmaceutical field, is mostly used for fresh consumption in the kitchen.
Its uses are innumerable in many traditional dishes of Abruzzo cuisine and beyond.
Exquisite traditional recipes are characterized by the presence of its bulbs and floral scapes, also called tolle, clods or crastatelli, which resemble asparagus, but with a different and unmistakable flavor.

The culture of garlic in Abruzzo society is so deeply rooted that in the past it was customary to make children who had intestinal problems wear a garlic necklace.
Braids of garlic were hung behind the doors to keep witches away from their homes.

Other legends tell that the god Hermes gave it as a gift to Ulysse to resist the lure of the sorceress Circe.