Description
The Ail de la Drôme PGI is a type of garlic coming from the two historical varieties of the local white garlic Messidrôme and Thermidrôme.
Production Area
The production area of the Ail de la Drôme PGI includes 118 municipal areas distributed in 13 cantons of the Drôme department, in the Rhone-Alps region.
Production Method
Garlic is grown in the geographical area defined by the production regulations, on clayey and not so stony soil. In order to interrupt the cycle of some common diseases and pests of the garlic, it is forbidden to grow it alternatively with corn, onions, scallions and leek. Crop rotation consists of maximum two garlic cultivations in five years. Garlic must be dried within 24 hours after harvesting, for a 21-day period in order to obtain a dried product and for three days to obtain a medium-dry product. The garlic, from which the peduncle is removed and reaped mechanically, is dried by means of dynamic ventilation. If the garlic is reaped manually, drying can be carried out manually or by dynamic ventilation.
Appearance and Flavour
Ail de la Drôme PGI is a white bulb with soft structure, heavyweight and belonging to the autumn variety, which can be tinged with violet. It is characterised by a slightly sweet, fresh, medium intensity taste with a slightly persistent aftertaste that leaves a pleasant sensation in the mouth.
History
The origins of the Ail de la Drôme PGI are related to garlic harvesting in this geographical area and they are very ancient, as it is shown in the historical reference in the book of Olivier de Serres, Le Théâtre d'Agriculture et Mesnage des Champs, dating back to the 17th century. Still today, the Ail de la Drôme PGI is produced following the traditional methodology, with techniques transmitted from generation to generation.
Gastronomy
Dried and medium-dry Ail de la Drôme PGI is kept in fresh, dry and ventilated places. It is used to season vegetables, meat and fish, fried with oil and other seasoning and it is the basis of countless preparations. French gastronomy is based mainly on this bulb strong aromatic flavour and it is often used for creams, sauces and mayonnaise. Garlic is used to prepare the tasty typical soupes of the local cuisine. They are prepared with water, vegetable broth or milk, where garlic cloves are boiled to be served afterwards with croutons.
Marketing
The product is sold as Ail de la Drôme PGI. It is marketed fresh, medium-dry or dry, in trays or bags or as single units. For dry and medium-dry products, only three types of presentation are allowed: loose in the packaging, in bunches and in strings.
Distinctive Features
The sunny and breezy weather of the production area favours this type of cultivation, specially, the product drying. Whereas, all the soil and climate conditions favour high quality production. The Ail de la Drôme PGI requires few cleaning operations thanks to the favourable climatic conditions that facilitate peeling.
