Aglio Bianco Polesano DOP is a product of the highest quality whose unique and important characteristics are guaranteed by the Protection Consortium.
Garlic is a widespread crop in Polesine where it boasts a tradition for both its production and its processing before sale. What makes it truly unique is the alluvial soil in which it is grown because it is rich in calcium, magnesium, phosphorus and potassium. Historically, the presence of this crop in the farm rotation is noted as early as the 16th century.
The importance that this crop has assumed in the economy of farms in the PDO area is demonstrated by the studies and research that the Consorzio di Tutela dell'Aglio Bianco Polesano DOP regularly commissions, to ensure that all the organic contents that distinguish this product are certified.
Among its distinctive organoleptic characteristics are:
- a higher dry matter content, indicating a greater shelf life;
- greater nutritional characteristics than other similar products.
Aglio Bianco Polesano DOP is characterized by its bright white color, its very regular and compact shape, its long shelf life, and its special lingering and delicate aroma. It is best kept in a cool, dry and well-ventilated place. Consumed fresh, it keeps all its organoleptic characteristics and countless beneficial properties intact.