Aglio di Resia
Resia Garlic
Resia is wedged between Austria and Slovenia and speaks a dialect of Paleoslavic descent, probably from a small group off the eastern steppe who settled the narrow valley and kept to themselves; its music, dancing, dress and Püst carnival are its own as well. The same isolation preserved a great deal of plant diversity, this very aromatic garlic, strok, among it. The bulbs are tiny, six to eight cloves in a pinkish-red skin, with nothing in the middle.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Resia, Udine province
How it is made
Lifted in late July or early August and plaited or bunched to keep until the end of winter.