Aglio Rosso di Nubia
Nùbia Red Garlic
Named for a hamlet near Paceco in the Trapanese. The papery outer skin is pinkish-white and the cloves under it a deeper red-pink, and the bulb carries markedly more allicin than other garlic, which is why it tastes as strong as it does.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Paceco comune and suitable areas of other nearby comuni, Trapani province
How it is made
Grown by smallholders by hand and without chemicals. Lifted in May and June, graded by size and plaited into long braids, then dried to last the year.