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The Garlic Voghiera joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released May 22, 2010.
Being a product PDO certification requires that the entire production process must be carried out in the region of Emilia Romagna.
The Garlic Voghiera PDO has a deep connection with the land of origin and the people who inhabit it. And ‘cultivated for centuries in the fertile Po Valley Ferrarese, the climatic conditions peculiar ecosystem has always been dedicated to the production of garlic.
Thanks to the light soil, with origins fluvial sands, clay and silt, which favors a balance between quality and aroma, the organoleptic characteristics of Garlic Voghiera PDO are unsurpassed and distinguish it from the very first glimpse, from any other type of garlic.
White bright and uniform, seldom streaked with pink, the bulb Garlic Voghiera PDO is of large size and has a rounded shape, slightly flattened at the point where you put the root system.
E ‘consists of a ring of a few, large, regular segments (called cloves), united and well compact between them, wrapped in thin white tunics or streaked with pink, with a typical external curvature. Its flavor kind and never too pungent, is accompanied by a typical aroma, characterized by the abundant presence of allicin powerful bactericide that develops when compressed or cut the cloves.
The Garlic Voghiera PDO, dried in a completely natural way, is available on the market in different types: fresh or green, almost as soon as collected and with the stem still green; semi-dry, ie with the rod that turns white, but not completely dry; and dry, with the stem, the outer skin and inner completely dry.

AGLIO DI VOGHIERA DOP FOTO

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