Aglio Bianco Polesano PDO is white garlic from a defined area of Rovigo province, made with local ecotypes and the Avorio variety.
In Polesine, the garlic harvest continues into the handwork of braids and bunches.
The specification describes families selecting the best bulbs for the next crop and weaving the dried garlic into traditional presentations. The braid, locally called a resta, makes this agricultural skill visible at the market.
Growers select bulbs by hand to obtain the cloves used for planting. After harvest, the garlic is dried naturally or with heated-air ventilation. Planting-material production, cultivation, drying and the traditional handworked presentations take place within the production area.
The production area comprises named municipalities of Polesine in Rovigo province. The specification describes fertile, well-drained soils shaped by the flooding of the Po and Adige, and links the crop to both this river landscape and local growers’ knowledge.
VenetoUse it to season cooked beans, or compare it with Voghiera garlic in the same simple preparation. Its bright white outer bulb does not mean every clove covering is white: pink is permitted on the concave side of the inner covering.
For a purchase tied to this origin, look for the full name “Aglio Bianco Polesano” with the PDO indication. A similar name or variety alone does not establish this protected origin.
Yes. The outside is bright white, while the covering on a clove’s concave side may be pink.
They include small woven canestrini, bunches, braids and clusters, alongside net packages and sacks.
No. The specification includes local ecotypes as well as Avorio, selected from those ecotypes.
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