Red Sulmona garlic is an Abruzzese garlic from the Peligna valley, with white outer skins and reddish-purple coverings around the cloves.
Sulmona garlic brings an intense aroma and a lightly hot taste to Abruzzese cooking.
Italia.it suggests rubbing it onto bruschetta with oil and using it in spaghetti aglio, olio e peperoncino. The plant offers another local ingredient too: its flower stalks, known as tolle, zolle or crastetelli, are prepared sweet and sour.
Italia.it describes planting in November and December and harvesting in June and July. The distinctive red color belongs to the coverings around the cloves, while the outside of the bulb is white.
The garlic is grown on the plateau of the Sulmona basin, in the Peligna Valley of L’Aquila province. Its white bulb encloses cloves with purple-red coverings.
AbruzzoUse a clove to scent spaghetti with olive oil and chili, or roast garlic beside potatoes. The “red” in the name concerns the coverings around the cloves, not a uniformly red outer bulb.
Look for Sulmona or Peligna-valley provenance rather than relying on a red-looking bulb. The white outer skin and colored inner coverings are different parts of the garlic.
No. The bulb is white; the coverings around the cloves are purple-red.
Rub it onto bruschetta with oil, or try it in spaghetti aglio, olio e peperoncino, as suggested by Italia.it.
They are the plant’s flower stalks, also called zolle or crastetelli. Italia.it describes their use in sweet-and-sour preparations.
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