Aglio Bianco Polesano becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released on 1 December 2009.
Being a product PDO certification requires that the entire production process should be made in the Veneto region.
Garlic is a plant cultivated since ancient times, it has found uses in the kitchen for its organoleptic properties, both in medicine for its ability to fight disease and infections. Aglio Bianco Polesano PDO is a typical vegetable of the Veneto. Its cultivation has a long tradition dating back to the early nineteenth century, although in reality the first hints of this culture date back to the Romans. Over the years its importance for the economy of polesine has grown significantly and today the area produces about 90% of the garlic Veneto and 60% of the national product. For this reason, the garlic is also called the white gold Polesine. The production area includes several municipalities of Polesine (Province of Rovigo).
It is a bulb vegetable, nell’ecotipo local White Polesano and variety Ivoire, which is characterized by the bright white, the shape of the bulb, the high dry matter yield which makes it well-storable, and the particular flavor profile, which is less pungent and more persistent, with pleasant notes of freshly cut grass or sweet fruity.
The preparation of the product is done in braids at least 12-24 bulbs only for the product dry or semi-dry. Garlic presented in strings must be braided with their own stems and tied with string, raffia or other suitable material.


Lascia un commento

Il tuo indirizzo email non sarà pubblicato.