Red Garlic of Proceno is a local variety, selected over time by local farmers. It is the result of a cultivation tradition passed down through generations, using selected seeds adapted to the soil and climate of the area. Appreciated for its strong flavor and intense aroma, it has a medium-sized bulb made up of short, stubby cloves, wrapped in a deep red skin that makes it immediately recognizable. The taste is bold and spicy, with a persistent fragrance. It is ideal for fresh use, in traditional preparations and raw recipes.
The plant is bulbous, with about 40 cord-shaped roots distributed on the surface, whose development is concentrated in the first 20-25 cm of soil. The basal leaves are amplexicaul, do not perform a reserve function and the outermost one wraps the inner ones for about ten centimeters.
Ancient origins and traditional use
The origins of garlic in Proceno date back to the Etruscans , who cultivated and used it abundantly, even preferring it to onions. They knew its hygienic, curative, aphrodisiac and stimulating properties, and encouraged its growth in hilly and shady areas, fertilizing the soil with ash.
Over the centuries, the cultivation of garlic has remained rooted in the territory. Already between the thirteenth and fourteenth centuries, it was one of the most widespread vegetables in the Tuscia viterbese , so much so that it was used both in cooking and in the medical field, as a natural remedy. Red garlic is documented in numerous historical archives of the fifteenth and sixteenth centuries, especially in reference to the cultivations of Bolsena and Val di Lago.
A festival that celebrates it every year
Since 1980, the Red Garlic of Proceno has been celebrated with an annual festival in August , which has become a point of reference for local producers, lovers of typical cuisine and visitors in search of authenticity. During the event, markets, tastings, show cooking, workshops and a gastronomic competition are held that enhance the versatility of this unique product.
Date
Quick overview
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PRODUCTION AREA:
Municipalities of Proceno and Acquapendente (Province of Viterbo)
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CERTIFICATION:
Slow Food Ark of Taste, Typical Products of Alta Tuscia, De.Co. (Municipal Designation of Origin) of the Municipality of Proceno
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PROTECTION AND PROMOTION:
Red Garlic Producers’ Association
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IDEAL USES:
Excellent when consumed fresh, Red Garlic is also perfect for more elaborate culinary preparations. Some local farms have further enhanced its value by using the garlic scapes, removed in spring, to produce sauces, creams, preserves, and oil-packed delicacies with a delicate flavor and unmistakable aroma.
