Voghiera garlic DOP

Garlic, originally from Asia, was quickly domesticated and spread. Known to the ancient Egyptians as a flavouring, magical ingredient and medicine, it was used in religious rituals and as an offering to the dead. In ancient Greece, garlic was valued as a tonic to improve physical performance and as a medicine to treat a variety of ailments, as well as to flavour bread. During the Roman Empire, garlic gained further importance, becoming a symbol of courage for soldiers who consumed it before battles.

In the Middle Ages, garlic was considered a powerful talisman against witches and demons and was hung in homes to protect the inhabitants. Over time, the Este family, who favoured the use of bulbs and spices, encouraged its cultivation in the Voghenza area. Thanks to the clayey and silty soil, garlic found the ideal environment to become a product of excellence.

Voghiera PDO garlic is sweet and delicate and lends itself to many culinary uses. Recently, several companies have started producing processed foods based on Voghiera PDO garlic: from the classic Ferrara salami with garlic to various types of pâté and even “Nero di Voghiera” black garlic, naturally fermented in a controlled temperature and humidity environment.