Garlic: main condiment of the Mediterranean diet
Garlic and specially the Sulmona red garlic is a plant known since ancient times, so much so that it was already used by the Egyptians but also by Greeks and Romans.
The bulbs of this plant, today as then, are used as a condiment for both first and second courses.
Raw in salads or added to sauces, stews, fish or vegetable dishes.
It is used together with chilli or peroni powder also in cured meats, such as sausages and soppressate Lucane and Calabrese, or as a condiment in pickles (zucchini, aubergines or peppers).
It is a plant grown throughout the Italian territory, also used in the pharmaceutical field for its particular properties, and each territory has its own characteristic ecotype.
Garlic and its Italic varieties
Sulmona DOP red garlic
Sulmona’s red type is among the finest, thanks to its aroma and delicate fragrance.
In addition to pharmaceutical use, it is mostly used for fresh consumption in the kitchen in many traditional dishes of Abruzzo cuisine and beyond. Exquisite recipes are characterized by the presence of its flower bulbs and scapes, also called “tolle”, “zolle” or “crastatelli”, which resemble asparagus with a different and unmistakable flavor.
The culture of this plant in Abruzzo society is so deeply rooted that in the past it was customary to make children with intestinal problems wear a necklace of garlic. 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 Ulysses to resist the lure of the sorceress Circe.
Red garlic from Nubia
In Nubia, a small fraction of Paceco in the Province of Trapani, red type is grown too: it is called, in fact, “u paisi di l’agghi” or the village of garlic. They cultivate in rotation with melon, broad beans and durum wheat.
Its very intense flavor goes well with many recipes of Trapani cuisine, including the famous pasta with pesto alla trapanese, in dialect the “pasta cull’àgghia”.
Voghiera PDO garlic
The “aid’Ugiscio”, as it is called in the area of ancient Voghenza, dates back to the late Middle Ages, when the Este family encouraged horticulture and, in particular, the production of this plant.
It has a sweet and refined taste, also perfect for all those who don’t like garlic too much and its typical spicy taste.
There are many other varieties of this plant, with typical characteristics for each region. Including Piacenza and Polesano DOP, white and pink Neapolitan type, pink garlic from Agrigento and Nicastro, Vessalico garlic from Albenga. Red garlic from Maremma and Proceno, that of Caraglio in the Cuneo area. The ancient garlic from Ufita. And finally the famous Aglione della Chiana grown in the Arezzo Val di Chiana area.
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Cream Zolle Red Garlic
Cream Zolle red garlic clods
Sulmona Red Garlic Clod Cream 80 gr. pack
Cream zolle red garlic clods of Sulmona is a pasteurized clod paté in extra virgin olive oil.
The clods are selected, then blanched for a few minutes in a solution of salt and vinegar and then chopped to obtain a cream.
They have a less strong taste than garlic itself, but they maintain the same properties.What are clods of garlic?
Sulmona’s Red Garlic is the only Italian variety of garlic that regularly emits flower scapes, called tolle or zolle in dialect.
This floral scape is very delicious and can be tasted and used in the kitchen both fresh and in oil or in the form of cream.
Zolle or tolle have a less acute taste than garlic, even if they maintain the same pharmacological and food characteristics.
The clods are located in the inner, central part of the plant and are characterized by a pearl white color at the base that
gradually fades into green towards the top. They have a length of about 10 cm.The cream of clods (Crema di zolle)
it is prepared with the best and most tender parts of the clods.
The clods are immersed for a few minutes in a solution of water, salt and vinegar, then they are ground up to make a homogeneous and light paste.
The cream thus obtained is mixed with extra virgin olive oil and the cream of clods is ready to be packaged in jars.4,40€ + VAT -
Sulmona red garlic cream
Sulmona red garlic cream
Sulmona Red Garlic Cream 80 gr.The garlic cream is a pasteurized paté only with garlic.
A fundamental ingredient in the kitchen, but also a natural medicine.
It has a less strong taste than garlic itself, but it maintains the same nutritional and healthy properties.
Sulmona’s red garlic cream has an intense aroma and a delicate taste.
It is used as a condiment for first courses, but also as an appetizer on hot bruschetta or traditional bread canapes.The garlic cream goes well with aged cheeses, but also with dishes based on red meat, grilled, baked or steamed fish …
and with boiled meats it is ideal!
To prepare the garlic cream, the garlic is initially boiled, which is then cooked in extra virgin olive oil and salt, then passed and made into a pulp,
finally placed in jars and pasteurized in a bain-marie for at least 1 hour.
It is a product that does not contain dyes or preservatives.4,40€ + VAT -
Zolle of Sulmona red garlic
Sulmona red garlic zolle (cloves)
Clods of Sulmona Red Garlic 250 gr. pack
Sulmona’s red garlic clods are the flower scapes of the plant.
The Sulmona Red Garlic is the only Italian variety of garlic that regularly emits the flower scapes, called tolle or clods in dialect,
or the shoots that are extracted from the plant to promote the growth of the bulbs.
They are located in the inner, central part of the plant and are characterized by a pearl white color at the base that gradually fades into green towards the top.
They have a length of about 10 cm.This floral scape is very delicious and can be tasted and used in the kitchen both fresh and in oil or in the form of cream.
The clods have a less strong taste than the garlic itself, but retain the same properties.
They are chosen, then cut into pieces and blanched for a few minutes in a solution of water, salt and vinegar,
to be enjoyed alone or in combination with any type of appetizer, but they are also excellent as a side dish.8,80€ + VAT
