Proceno Red Garlic

This post is also available in: Italiano (Italian)

The Red Garlic from Proceno was born in this very municipality, mostly on clayey soils and at an altitude between 1300 and 1600 ft above sea level. Furthermore, the mild climate grants this variety of garlic (Allium sativum species) a fresh aroma which makes it extremely appreciated and preferably used when fresh. Its persistent scent along with the strong and spicy taste are tucked underneath the deep red skin of each bulb. It can be stored for up to one year. In these areas of the Province of Viterbo the Red Garlic is usually grown between November and February, sowing bulbils in long furrows. Following the harvest, the garlic is dried, then intertwined in long braids. According to traditions, part of each harvest is kept for the following year’s sowing. This technique has proven vital to preserve this very garlic local heritage. It has always been used as a very important ingredient, especially when cooking pork meat. On the first Sunday in August, Proceno celebrates its famous Red Garlic with a themed celebration and the festival of bruschetta bread.

This post is also available in: Italiano (Italian)



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