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Red garlic from Nubia, garlic from Paceco, garlic from Trapani

red-garlic-from-nubia-garlic-from-paceco-garlic-from-trapani

Product included in the national list of traditional agri-food products (PAT)

PAT type: Vegetable products in their natural state or processed

Production area: Municipality of Paceco, Trapani, Erice and Valderice.

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: Municipality of Paceco, Trapani, Erice and Valderice.

Brief description of the product: Local ecotype of red garlic with high allicin content. It is a main element of Trapani pesto and is used for the preparation of broth for fish couscous.

Description of the processing and maturing methods: Garlic is grown in flat areas and in a non-irrigated hilly environment. Sowing and harvesting are carried out manually and sometimes with the use of facilitating machines. 20% of the product is harvested and marketed as green garlic (in bunches of 5 or 10 heads) and 80% as dry garlic packed in braids (50 or 100 heads each) or nets (3 to 5 heads) ). The braids are made manually, while the nets are made by a special machine. Production period: From May to July.

Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Cultivation practiced for decades in the area.

From the Nubia district (Municipality of Paceco), its cradle of origin, in the coastal part of the territory it then extended inland, in heavier terrain; this was only possible due to the particular conditions of recent decades, characterized by low rainfall.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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