10-05-2013
Voghiera Garlic PDO, Aglio di Voghiera (Ferrara), is a PDO rooted in the times of the Estensi. It stands out thanks to its sweet, delicate and fresh taste
This is not a good time for garlic, banished from our table because of the collateral consequences that deter conversation. However, there are some products that, by nature, are very delicate and fresh. For these, what comes later is never a problem, especially as, when eating it, it is sweet, fragrant and delicate. The Voghiera Garlic PDO offers a good example of this. Attention please: Voghiera, is spelled with an “i” and refers to the little hamlet in the province of Ferrara, and not to the almost-homonymous town near Pavia (Voghera). We’re on the right side of the ancient main branch of the Po-Eridano. The village is scattered with noble buildings, re-launched by the Estensi family in the 15th century.
After the Estensi’s domination, at the end of the 16th century, some enlightened land owners in the area, having noticed the potential and the fertility of this territory, began to cultivate garlic, a cultivation which has been almost unchanged to our days. The characteristics of the soil in which the garlic grows anticipate a lot of the value of the bulb: the soil is light, rich in fluvial sands, clay and silt; it is the precursor to the balanced aromas and the flavour that make this garlic stand out from other species in the same family.
The bulbs are typically larger than the average garlic
In order to start to understand its potential, try to prepare the following recipe. This is a simple and quick preparation (it takes around 20 minutes) that allows you to obtain a product that can be used as a spread, or with meat and fish.
Voghiera Garlic PDO cream
Ingredients 10 cloves of Voghiera Garlic 15 –18 ml of extra virgin olive oil 1 15 cl jar a pinch of salt
Method
foto Cooking Stefy
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad