In the splendid Rovigo a DOP product of excellence is produced: the White Garlic of Polesano. A prized product of the highest quality whose unique and important characteristics are guaranteed by the Consortium for the Protection of White Garlic of Polesano PDO, established in 2010.
What makes this vegetable unique is its bright white color, the very regular and compact shape and the particular persistent and delicate aroma.
Produced in the Polesine area, the White Garlic Polesano PDO is the result of a fertile soil and a temperate climate and the passion for its cultivation is handed down from father to son. A food that is therefore the son of its territory, but also of its history and tradition, with the ancient processing techniques carried out by hand that make the human component a distinctive sign from which a final product with peculiar and unique organoleptic characteristics and nutritional properties that elevate it to the sublime ingredient of every dish.
In this video, thanks to chef Enrico Rizzato, we will discover some dishes in which the White Garlic of Polesano PDO is perfectly suited to the needs of any palate.
Whole wheat bread crostone with Aglio Bianco Polesano DOP and concassé of cherry tomatoes
1 loaf of whole wheat bread
10 cloves of Polesano White Garlic PDO
Maldon salt to taste
10 cherry tomatoes
Olive oil
Spaghettone Aglio Bianco Polesano DOP and anchovies
280 gr. spaghettoni
10 cloves of Polesano White Garlic DOP
Olive oil
16 anchovy fillets
1 teaspoon of tomato paste
1 bay leaf
salt and pepper to taste
Roasted eggplant, lard and pesto of Aglio Bianco Polesano DOP garlic and salad
1 eggplant
8 cloves of Polesano White Garlic PDO
6 thin slices of lard
1 head of lusia salad
40 gr. shelled walnuts
oil to taste
salt and pepper
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