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Garlic of Voghiera

ferrara-store-aglio-di-voghiera 001The importance of taking garlic for our metabolism and its medical healing properties has been known since 5000 years ago, when the Indians used it for its healing properties, as attested by inscriptions in Sanskrit. The garlic in general, and therefore also the garlic of Voghiera, is useful to fight hypertension as to prevent the platelet aggregating activity; it is also a renowned antibacterial, antioxidant and antifungal.
Ferrara Store offers you a chance to purchase Ferrara local products and here you can buy the garlic of Voghiera, one of the 17 pearls of Ferrara.
The garlic of Voghiera has specific organoleptic and morphological characteristics, as the particular whiteness of the bulbils, joined together, and the large bulb, in addition to the peculiar characteristic of being storable for long periods. The garlic of Voghiera, being a garlic of mild flavor and aroma, is ideal for any type of cuisine, both to flavor your dishes, or to fry, or even to add to your salad.
The garlic of Voghiera is often used in the ferrarese cuisine, as well as for the production of the famous cold-cuts like the salami Zia Ferrarese, in which the garlic of Voghiera is a key element for the typical flavor of the product.
Since 2010, the garlic of Voghiera is a registered DOP (Protected Designation of Origin) issued by the European Union to prevent the garlic of Voghiera to be counterfeit in other areas of the world.
For this reason, the characteristics of the garlic of Voghiera, its production, and of course the place where it is produced, are specified in a statute to which all producers must comply, and this allows us to offer you a garlic of Voghiera of absolute quality and guaranteed in its production step by step.
To be defined “garlic of Voghiera”, cultivations must take place in the towns of Masi Torello, Portomaggiore, Argenta, Ferrara and Voghiera. With specific characteristics, the soil should be prepared by plowing and subsequent fertilization to accommodate the clove of garlic of Voghiera which will create a new plant; the clove must first be subjected to a treatment to vary its humidity from 5% to 10% through the use of hot air, then the clove of garlic Voghiera, after a thorough manual and visual control, is ready to be sown.
Once the plant of garlic of Voghiera will be grown, its bulb must be round and compact, with a slight flattening at the bottom of the hanging roots. The number of cloves in a bulb of garlic Voghiera can be variable, but the important thing is that they result adjacent with one another, without a glimpse between a clove and the other, without showing any trace of light or detachment.
The garlic of Voghiera must weigh between 50 and 100 grams and, according to its size, and it can be defined in two ways:

  • Garlic of Voghiera Extra, whose bulb must be at least 45 millimeters wide in the equatorial section;
  • Garlic of Voghiera Prime, whose bulb must be at least 40 millimeters wide in the equatorial section.

ferrara-store-aglio-di-voghiera 002The garlic of Voghiera can be sold in three different stages of ripeness:

  • Garlic of Voghiera fresh / green: the garlic of Voghiera must appear with the green stem and with the outer bulb extremely white or at most with a few pink streaks; the roots are white;
  • Garlic of Voghiera semi-dry: the semi-dry garlic of Voghiera has the stem not completely dry and of whitish colour; the bulb is white with streaks of pink and the roots appear white;
  • Garlic of Voghiera dry: the dry garlic of Voghiera has a white / beige dry stem, with the skin surrounding the cloves, which are also white, and the cloves protruding out; the roots are ivory in colour.

The production of garlic of Voghiera according to these parameters is possible thanks to the care of the farmers, who have honed more and more techniques over the years for optimum plowing the fields, for choosing the best fertilizer suitable for the growth of garlic of voghiera, for sowing, which must occur in a given period of the year to produce a garlic of Voghiera that is qualitatively superior to a common garlic, but especially for the selection of cloves of garlic of Voghiera, which is essential to get plants with always better appearance and organoleptic quality.

We invite you to visit us in Ferrara Store: you will find a welcoming environment in which you can choose with care between the various typical foods of Ferrara and where you can find the salama da sugo, the pumpkin cappellacci, the garlic of Voghiera, the pampapato, the wine of the Eliceo forest, the coppia ferrarese and the pumpkin flatbread. If you could not come and visit us in person, you can buy our products in our online shop by clicking here.

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Typical products

Ferrara Delights 

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  • Meat cappelletti

    Quantity: 1 kg, 500 gr
    Cappelletti represent one of the typical dishes of Ferrara cuisine.
  • Artisanal Pampapato IGP

    Quantity: 1 kg

    Typical dessert of Ferrara with zuccotto shape and IGP mark.

  • Classic artisanal Piadina

    Quantity per pack: 5 wraps

    Classic artisan wraps, with careful choice of ingredients.

  • Salama da sugo IGP

    Quantity: 1 kg.

    The typical cold cut par excellence of Ferrara cuisine.

  • Zia Ferrarese Salami

    Quantity: 700 gr, 1.1 kg
    Traditional and characteristic salami of the Ferrara area.
  • Mandorlini del ponte

    Package quantity: 300 gr
    Handmade biscuits, typical of Ferrara, with an irregular shape.
  • Pumpkin Cappellacci

    Quantity: 500 gr, 1 kg
    Pumpkin cappellacci are the main dish of Ferrara cuisine
  • Pink Salami

    Quantity: 500 gr

    Pink salami with Slow Food Presidium from Emilia. 

  • Artisan Salami with garlic

    Quantity: 400 gr, 700 gr
    Artisanal salami produced in Francolino

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    FERRARA STORE SAS DI FACCINI MATTEO E C. - PIAZZA DELLA REPUBBLICA, 23/25 - 44121 FERRARA (FE) ITALY
    PHONE +39 0532 242759 - P.IVA 01893050383 - C.F. 01893050383

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