“Aglio di Voghiera DOP”  is that niche product whose distinctive features (compared to other ecotypes in the market) are definitely the unmistakable taste and aroma, combined with a homogeneous size and a white and shiny colour.

The characteristics of  “Aglio di Voghiera DOP” are linked to the production area and all production phases must necessarily take place within the industrial district as stated in the DOP production’s policy. Each step is carefully monitored and certified, and many are the quality controls that occur to the product.

Typically, the product shows a roundish bulb, consisting of a "crown" of a few cloves but extremely large and regular and the strong smell which is characterized by the considerable presence of allicin, powerful bactericide which comes from the chemical reaction of the crushing or cutting the clove.

 If eaten fresh, the garlic maintains organoleptic and beneficial properties that result from the typical composition of the soil (clayey and silty) in which it is produced.

As a last remark, but not least, we must remember that among the pedoclimatic factors that contribute to make "our" garlic special, certainly plays an important role the climate of the Po Valley, in fact the “Aglio di Voghiera DOP” is grown and processed in the villages of Voghiera, Masi Torello, Portomaggiore, Argenta and Ferrara.

The production cycle begins with the selection of best cloves produced in the last harvest, and follows with the planting and growth of the garlic. When the product is ripe, it is harvested between the middle of June and July. Then it is dried and packaged in the classic net with the red ribbon and a label to make it unmistakable.


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