Production and characteristics of Voghiera DOP garlic

Voghiera - In Voghiera for many centuries there has been a tradition of growing aromatic herbs. This territory has an ancient history that today is told by a product that in 2007 received the DOP mark from the European Community. We are talking about Voghiera garlic, a somewhat particular garlic in that its flavor is less pungent than traditional garlic.

It is sown from September to November, by hand or mechanically, after a careful selection of the segments, also divided by size, has been carried out. Plowing raises the ground 40-50 centimeters deep. The harvest takes place between June and July, and in turn can be manual or mechanical. If the garlics are packaged in braids of 500 grams or a kilo, the leaf will also be collected. Otherwise, the classic bagging is with 100 or 150 gram nets. Another local specialty is the so-called black garlic, which is a fermented garlic with a caramelized flavor that tastes a bit of licorice and is used to flavor many dishes.