Slow Food® Nùbia Red Garlic 100g

Slow Food® Nùbia Red Garlic

An intense aroma and a high content of allicin, the substance that gives it its flavour

The heads are composed of an average of twelve segments with bright red covers

The Red Garlic of Nubia

Whose name derives from a small village of Paceco (Trapani) and its lively red colour, it is traditionally cultivated in an area that includes Paceco, Trapani, Erice, the northern area of ​​Marsala and Salemi.

Although its historical cultivation area measures approximately 90 hectares, today only about 15 hectares of dark and clayey soils are used for its production in rotation with melon, broad bean and durum wheat.

Garlic is sown between November and December and its fresh bulbs are harvested in May or June, sometimes left to dry in the fields.

Nubia Red Garlic has an intense flavor thanks to its high allicin content, greater than other national varieties.

It is a fundamental ingredient of some typical dishes of Trapani such as pasta al Trapani pesto and famous fish couscous.

Traditionally it was packed in large bundles of 100 bulbs each, but smaller options are now available to meet market needs.

Slow Food Garlic

In recent decades, Nubia's traditional head of red garlic was at risk of disappearing due to contamination by other types of garlic and people abandoning agriculture.

In 2002 The Nubia Red Garlic Presidium was established by garlic enthusiasts and producers to preserve and promote this ancient variety, thus gaining more and more admirers.

In 2015, around 15 producers from the Presidium and others have formed a consortium to protect and enhance Nubia Red Garlic and have now requested PDO (Protected Designation of Origin).

Garlic is produced using traditional techniques, including natural drying, and has an intense aroma and a high content of allicin, the substance that gives it its flavor.

It is grown in dark and predominantly clayey soils, rotated with melons, legumes and durum wheat

The pasta swells

A typical dish of Sicilian cuisine.

The recipe involves the use of crushed garlic, basil, toasted almonds, tomato, extra virgin olive oil, salt and pepper to season the pasta.

The crushed garlic gives an intense and decisive flavor to the dish, while the basil adds a note of freshness.

The toasted almonds give a pleasant crunchiness to the preparation, while the tomato, peeled and deseeded, makes the sauce more delicate.

The seasoning is enriched with extra virgin olive oil, which enhances all the flavors and completes the preparation.

Cull'àgghia pasta can be a perfect choice for those looking for a healthy, tasty and simple to prepare first course.

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Coop. Agricola Rosso Nubia, Nubia (TP) SICILY