Aglio Bianco Polesano DOP is a quality product of Polesine, a flat land in Veneto known as "Land of the great rivers", laying between Italy's largest rivers, Po and Adige. It is a fascinating land from a naturalistic point of view: canals, lagoons, rivers and large bodies of sweet and salt water appear suddenly in the country. There is no definite border between land and water, here. It is always moving. River floods have made this a fertile land, rich in phosphorus (responsible for the white color) and potassium (which makes the garlic last for a ling time).
This faboulous product has been called "Polesine's Gold", due to its importance in the economy of the area since the Romans' time. They drained large portions of land to have a larger production: Aglio Bianco Polesano is cited in Virgil's Georgics. In the middle ages, the citizens of Rovigo were obliged to grow garlic in their fields! This tradition has generated a great skill in hand picking te best bulbs to be sown and we can still see it today in the "braids" to dry and store it.
It has a great importance for its health features: it is a natural antibacterial, antiseptic, mucolytic, hypotensive. A real cure-all!
Aglio Bianco Polesano DOP has a characteristic aroma: it is less strong and more pesistent with scents of freshly cut grass or fruity sweet.
It can be used in different ways, according to tastes (raw, whole or crushed, dried or in dust, squeezed) and it gives dishes a unique taste: try it on brushetta, spaghetti "aglio, olio e peperoncino", or in soups or stews.
The "Festa dell'Aglio Polesano" (Aglio Polesano Feast) is held every summer in the Arquà Polesine Castle.