Aglio Bianco Polesano is a dried garlic native to the province of Rovigo (Polesine), in the Veneto region of Italy, and registered with the Protection of Origin (DOP). Belonging to the Allium sativum L. species, it is obtained from the Avorio cultivar, derived from the local Bianco Polesano ecotype.
Product Description and Features
Aglio Bianco Polesano has bulbs (heads) that are a uniform bright white color and free of any other color. Their shape is regular, compact, and slightly flattened at the base. The bulbs contain a variable number of tightly packed cloves (bulbils) with a curved outer surface. The skins surrounding the cloves are pinkish in color, varying in intensity on the concave side and white on the convex side. When offered for consumption, the bulbs should be healthy, firm, and clean, with no signs of frost damage, sun damage, mold, or visible sprouting. The product is classified into two calibers: "Extra" requires a minimum caliber of 45 mm, and "Prima" requires a minimum caliber of 30 mm.
Historical Significance
Garlic cultivation in the Polesine region dates back to Roman times. Through reclamation and land reclamation, the Romans significantly altered the region's hydrogeological structure. Historical records mention garlic cultivation in the region in publications from the 16th century (Accademia dei Concordi Rovigo) and in articles by S. Zennaro in 1949. Zennaro described garlic as an "industrial crop" that had become part of the region's typical agricultural landscape. Even in the 1960s, Aglio Bianco Polesano was a sought-after commercial product, exported to markets such as Cuba, the United States, the United Kingdom, Germany, and France. 【1】
Production Area and Method
Aglio Bianco Polesano's production area covers twenty-nine municipalities (communes) in the province of Rovigo (Polesine). The production cycle is annual, with planting in the autumn/winter, and the same plot cannot be replanted before three years. The production technique is characterized by the seed (planting material) stage, as propagation is vegetative. Each farm manually selects the bulbs needed for planting ("teste"). Planting takes place between October 1st and December 31st. Irrigation is suspended by June 20th to ensure the bulbs mature well and to avoid compromising their subsequent storage. The producer determines the harvest according to the physiological maturity of the plants. After harvest, the product is dried naturally or using heated air-ventilated systems. The maximum quantity of product available for sale is 10 tons of dry product per hectare. Seed production, garlic cultivation, drying processes and traditional handcrafting (tying methods such as canestrini, mazzi, treccia, etc.) must be done in the production area.
Marketing and Packaging
Aglio Bianco Polesano is available in traditional handcrafted forms (canestrini, treccia, treccione, grappolo, grappolone, mazzi) or modern formats (retina packaging, sack/sacco, box/confezioni). In Canestrini, Treccia, Treccione, Grappolo, and Grappolone forms, the bulbs must be braided with their stems and tied with twine, raffia, or a suitable material. Commercial availability is available year-round, from July 10th to July 9th of the following year. The packaging must display "Aglio Bianco Polesano" and the abbreviation "Denominazione D'Origine Protetta" or "DOP" in larger characters than any other designation on the packaging.
