Il SEME PELIGNO

The seme Peligno farm of Chellis Marilena

PRATOLA PELIGNA (AQ)
ABRUZZO – ITALY

The seme Peligno farm of Chellis Marilena PRATOLA PELIGNA (AQ) ABRUZZO Il Seme dei Peligni is a family farm like many Italian agri-food companies.

Il seme Peligno di Chellis Marilena

Company that has been handed down from part to son for many generations.
We founded IL SEME DEI PELIGNI for our great passion for the land and the cultivation of characteristic products of the Abruzzo area and especially of the SULMONA and Pratola Peligna area.
He is shareholder no. 55 of the consortium: Sulmona red garlic The current company was founded in 2015. Our goals, ambitions and inspirations have come together to form a truly extraordinary company that we are all proud to be a part of.
Our mission is to do everything and more to make sure customers are satisfied and come back to us in the future.

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  • 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.

  • 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.

  • 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.

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