Voghiera Garlic (originally known as Aglio di Voghiera) is a product of the European Union's Protected Designation of Origin, grown in Ferrara, Italy. The garlic is obtained using the "Aglio di Voghiera" ecotype. Its distinctive round, regular, compact, and slightly flattened shape, along with its high storability, stems from the clayey, alluvial-clayey and alluvial-sandy soils of the region where it is grown, and the mild, dry climate of the Po Plain.

Product Features

Voghiera Garlic bulbs are bright and uniformly white, occasionally streaked with pink. Their outer tunics may be white or, occasionally, with more or less intense pink stripes. The bulb is round, regular, and compact, slightly flattened at the root attachment point. The bulb consists of a variable number of bulbils (cloves) that are compactly connected and have a curvature on the outside. When offered for consumption, bulbs must be firm, free from rot, parasites, clean, free of foreign matter, compact, free from frost or sun damage, and free from any visible sprouts. Furthermore, to receive the Aglio di Voghiera PDO designation, bulbs must be of the "Extra" or "Prima" quality. The minimum caliber for the "Extra" category is 45 mm, and for the "Prima" category, the minimum caliber is 40 mm.

History and Cultural Context

The roots of Aglio di Voghiera date back to antiquity. Voghiera and its surrounding area have been considered a critical area for the management of the Po Delta since Roman times. It was the Estense family, lords of Ferrara, who revitalized the region. In 1435, Marquis Niccolò III built Belriguardo Castle in Voghiera, one of the Ferrara dukes' “pleasures” outside the city. The first evidence of garlic production in Voghiera dates back to the period of the Estense Duchy. The ducal estates promoted all possible crops on the territory, and chronicles describe intensive and specialized cultivation in numerous greenhouses that were supposed to provide year-round yields. Particular attention was paid to aromatic herbs, vegetables, and garlic. A 1934 postcard also provides evidence of the garlic trade, showing Alberto Dolzi, a merchant of the time, requesting a price quote for garlic and onions from Randoli Gaetano.

Types of Market Offerings

Voghiera Garlic is marketed in three main types: fresh/green garlic, semi-dried garlic, and dried garlic. Fresh/green garlic has a green stem and the outer tunic of the bulb still fresh; it is available for consumption up to five days after harvest. Semi-dried garlic has a stem and outer tunic that are not completely dried; it is available for consumption between six and ten days after harvest. Dried garlic has a stem, outer tunic, and the tunic surrounding each clove completely dried; it is available for consumption 11 days after harvest. For dried garlic, the weight loss per bulb must be at least 40% after harvest.

Production Area and Method

The production area where Voghiera Garlic is grown encompasses the municipalities of Voghiera, Masi Torello, Portomaggiore, Argenta, and Ferrara, in the province of Ferrara. The production process is considered a replacement crop and requires a rotation with crops other than liliaceae for at least four years. The production and planting of seed cloves, as well as the conditioning of the crop, must take place within this designated production area. Planting takes place in autumn between September 15 and November 30, by placing the cloves at a minimum depth of 6 cm. Harvesting takes place from June 10 to July 31, depending on whether the product is available fresh/green, semi-dry, or dry. The bulbs are dried either in the field (5-10 days), on the plant (10-40 days), or naturally in controlled-ventilation rooms.

Labeling and Presentation Methods

It is packaged in various ways when offered for consumption:

• Treccia (Braid): Minimum 5, maximum 18 onions (400 g - 900 g) or Treccia extra minimum 8, maximum 80 onions (1 kg - 5 kg).
• Retino (File): Variable number of onions (100 g - 500 g).
• Sacchi (Sack): Variable number of onions (1 kg - 5 kg).
• Treccina (Small Braid): Minimum 3, maximum 5 onions (maximum 150 g - 500 g).
• Bulbo singolo (Single Onion): Weighing between 50 g and 100 g.

Each package must bear a label bearing the name "Aglio di Voghiera", the PDO inscription, the Association logo, and the manufacturer's name/company name or identification code. Furthermore, all packaging and wrappers must display the PDO logo. The logo features a light blue circular shape with a garlic slice cut through with a 'V' and the inscription "Aglio Voghiera" in slanted black.