Fruit, vegetables and pulses

Sulmona red garlic

Sulmona red garlic, wine-coloured cloves from the Peligna valley

Planted in late autumn in the basin around Sulmona and lifted in June and July, this garlic hides purple-skinned cloves with a deep aroma and a gentle bite. It is the only Italian ecotype to send up a flower stalk every year, snapped off by hand in May so the head can swell.

• A tight white head with 8-10 outer cloves and 3-4 small inner ones
• Rich in allicin, so a little gives a strong aroma and a hint of heat
• It stays firm for months and keeps up to a year in a dry place

How to enjoy it. Rub it raw on toasted bread with olive oil, or build a spaghetti aglio, olio e peperoncino around it. Hang the braid somewhere cool and dry and it will last through most of the year.

Production areas

Abruzzo

Season

[object Object], [object Object]

The full story, sources and places on apulica.com →