Description
Aglio Bianco Polesano PDO is dried garlic belonging to the Allium sativum L. species, Avorio variety, deriving from the local Bianco Polesano ecotype.
Production Area
The production area of Aglio Bianco Polesano PDO is within 29 municipalities in the Province of Rovigo, in the Veneto region.
Production Method
Annual crop rotation is practiced and the garlic cannot be replanted in the same soil for a period of 3 years. Sowing can be carried out manually or mechanically between October 1st and December 31st. The start of the harvest is decided by the producer, who assesses the plant’s degree of ripeness. Harvesting can be carried out manually or mechanically, with either a clean cut of the stalk, which is completely removed from the root, or by leaving just the apical bud. The bulbs are then dried naturally or with heated ventilation systems. During packaging, the bulbs are hand-woven together with their stalks and bound with string, raffia or other suitable materials. They can be stored in refrigerators.
Appearance and Flavour
Aglio Bianco Polesano PDO has a regular roundish shape with a slightly flat base; it is bright white, without any coloured streaks. The bulbs are perfectly adjacent to each other and form a compact structure. Its aromatic profile is unique, less pungent and more persistent than other varieties, with pleasant hints of freshly cut grass and a sweet fruity flavour.
History
The presence of garlic in the Polesine area dates back to the Romans, who changed the hydro-geologic conformation of the area substantially thanks to the reclamation and recovery of agricultural land. In the book La centuriazione dell'agro di Adria (1993) by Enrico Maragno, garlic cultivation is described as one of the most widespread at the time; Virgil also mentioned this in The Georgics. In the Annali Pollicinensi, historian Francesco Antonio Bocchi (1821-1888) wrote that in the Middle Ages the inhabitants of Rovigo were forced to grow “l’alio loco bono” (good local garlic) on their plots of land. In the 16th century, publications by the Accademia dei Concordi Rovigo recount how garlic production was a particularly important activity in Selva, an historical designation that referred to a few municipalities that are in today’s production area of the PDO. By the mid-20th century, garlic was considered an industrial cultivation, as stated in a paper by S. Zennaro in 1949.
Gastronomy
Aglio Bianco Polesano PDO must be kept in a cool, dry and well-ventilated place, and it is best to leave the tassels attached. When eaten fresh, its organoleptic properties and beneficial properties remain unaltered. When cooked, it is ideal for enhancing the flavour of many dishes: from simple spaghetti with garlic, oil and chili, to more complex recipes like sauces or stews.
Marketing
The product is marketed as Aglio Bianco Polesano PDO. It is put on the market between July 10th and July 9th of the year following the harvest. It is sold in baskets (3-5 bulbs); bunches with a varying number of bulbs, weighing from 500 g to 2 kg; small braids (5-22 bulbs) and large braids (30-40 bulbs); small strings (20-40 bulbs) and large strings (70-120 bulbs), with a total weight ranging from 350 g to 20 kg; 50 to 1000 g packets are also available, as well as 1 to 20 kg bags containing a varying number of bulbs. They are packed in containers made of wood, plastic, cardboard or other suitable materials. The commercial categories are: First (minimum size 30 mm) and Extra (minimum size 45 mm).
Distinctive Features
Aglio Bianco Polesano PDO is characterised by its particular aroma, which is given to the combination of volatile sulphur compounds and aromatic substances present in the bulbs.
