A unique variety in Italy, the “RED OF SULMONA” garlic is native and is reproduced esclusively in the basin of  Sulmona and the Peligna Valley, where it has been grown for centuries.

It is reconizable by it’s characteristic red purple coloured tunic that covers every single clove or segment, and it is the species most esteemed and appreciated of those produced in Italy, thanks to it’s unequal peculiarity.

It is a garlic particularly aromatic because of the presence of “allile sulphide” highly concentrated in it’s bulb.

It is very useful in the kitchen, to flavour any dish, it gives it’s best where it is the main aroma: try with the classic Italian dish of spaghetti, garlic and olive oil or rubbed on toasted bread (bruschetta – garlic bread)…. You will appreciate it’s aroma and full flavour.

To lessen it’s flavour  use il without taking off it’s shirt or jacket, leaving the skin on the cloves.

Compared to white or pink garlic, the “Red of Sulmona” has a bigger head (bulb)(regular and perfectly similar exactly alike) richer in essential oils (demonstrated by it’s fragrance and penetrating flavour). It can be kept for a long time and it is the only kind that generates a floral sprout (locally called “zolla”) that is removed from the plant a month before the harvest.

The floral sprout is consumed fresh, or preserved in oil or in a sweet and sour sauce; it’s flavour is less intense then garlic but it still maintains the same pharmaceutical and nutritious proprieties of  the mother plant.

The specimen “Red of Sulmona” is registered in the national ministry by the act of march 28,1992 with the following description:

Variety of garlic with a white bulb and red cloves, presence of a floral sprout, precocious to medium ripeness, regular pieces, absents of extra bulbs of extra tunic or extra numerator, discreet production, excellent conservation, aroma and tangy flavour.

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