Fruit, vegetables and pulses

Old Ufita garlic

Old Ufita garlic: a red-purple, fiery heirloom from Irpinia

In the Ufita valley around Grottaminarda, farmers have handed down for generations the seed of a garlic with red-purple skins and a very high allicin content. It is lifted by hand in May and June, either fresh with green leaves or dried, braided and hung up. A Slow Food Presidium and a Campanian PAT.

• Red-purple skins and irregular, elongated, curving cloves
• Intense aroma and a pronounced heat that holds up over time
• Braided dry bulbs keep all year; the fresh green garlic has only a short season

How to enjoy it. Use the fresh garlic in late spring for a simple frittata, and reach for Ufita garlic in Grottaminarda's ciambuttella vegetable stew or chitarra spaghetti with oil and chilli.

Production areas

Campania

Season

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