Organic Proceno Red Garlic Cream

Slow Food Presidium garlic from Alto Lazio in spreadable cream: sweet, intense, with a distinctive purple color

A small excellence of the volcanic soils of Lake Bolsena, from the millenary peasant tradition to the gourmet jar

Proceno Red Garlic Cream by Predio Potantino

La Organic Proceno Red Garlic Cream of Predio Potantino is a small, precious testimony of thecanning craftsmanship from Upper Lazio: a spreadable cream obtained from the processing ofRed Garlic from Proceno, native variety Slow Food Presidium Grown in the volcanic soils of the area between Proceno (Viterbo) and Lake Bolsena. The recipe is essential: red garlic from Proceno, extra virgin olive oil, vinegar, salt e spices,No artificial preservatives, no thickeners. The color of the cream reveals the identity of the variety: pinkish-amber hues due to the typical whitish outer tunics and red-purple inner ones of Proceno garlic. The flavor is intense but surprisingly sweet, with the typical persistence of Mediterranean garlic balanced by extra virgin olive oil and the acidic note of vinegar. A versatile and refined spread, a signature complement to countless preparations.
 
 
 

The roots of the Proceno Red Garlic are buried in the volcanic soil of the Vulsini Mountains

The Red Garlic from Proceno it is a native variety of theUpper Lazio, cultivated since ancient times in the municipality of Proceno (Viterbo), on the border with Tuscany, in that volcanic land between the Vulsini Mountains and Lake BolsenaThe volcanic soil, rich in minerals and potassium, gives this garlic unique organoleptic characteristics: large bulbs, intense but sweet aroma, very long shelf life (up to 12 months without any preservative treatment). The cultivation tradition has its roots in the era Etruscan and Roman: the Etruscans of nearby Velzna (Orvieto) and Volsinii (Bolsena) already cultivated garlic, and the Romans considered it a sacred food, using it for rites, preserves and as a tonic for the legionaries. In 2018, the variety has been recognized Slow Food Presidium, confirming the value of an agronomic heritage otherwise destined to disappear under the pressure of industrial varieties. Cultivation is still today artisanal and manual, with autumn sowing, summer harvesting and traditional braiding which allows for natural preservation.
 
 
 

Choosing Proceno Red Garlic means choosing well-being and biodiversity.

The Red Garlic of Proceno is a concentration of nutraceutical compounds of the highest value. It brings allicin — the famous sulfur compound with natural antibacterial, antiviral and antifungal action — and its derivatives (drive, diallyl sulfide) responsible for the cardiovascular benefits documented by garlic: reduction of LDL cholesterol, improved circulation, blood thinning effect. It is also rich in antioxidant compounds (in particular flavonoids e polyphenols) present in higher concentrations in volcanic soils, B vitamins (B1, B6), Vitamin C, selenium, Manganese e Phosphorus. The preservation in EVO oil It fully preserves these compounds and enhances their bioavailability: the monounsaturated fats of extra virgin olive oil carry the fat-soluble sulphur compounds, while thevinegar It contributes to natural conservation by avoiding the use of synthetic substances. Naturally vegan, gluten free, no added preservatives: a small nutraceutical in a jar, the result of the recovery of Italian biodiversity.
 
 
 

How to Best Use: Proceno Red Garlic Cream

• BRUSCHETTE, CROSTINI AND TRADITIONAL ITALIAN APPETIZERS
  The most used immediate and traditional of the Proceno Red Garlic Cream is like spreadable for bruschetta and crostini: spread it on a slice of semi-wholemeal country bread toasted and enrich it with a drizzle of EVO oil, or use it as a base under a mixed appetizer platter. Gorgeous with Aeolian Dried Tomato Paté, Bruschetta with Organic Green Olives e Bruschetta with organic porcini mushrooms for a Mediterranean multi-spreadable cutting board. Try it also as aromatic finish on grilled vegetable carpaccio, on a tomato and mozzarella salad, or as part of a mixed appetizer basket for Sunday aperitifs with the family.
• A SPECIALTY PASTA AND RISOTTO DRESSING: GARLIC OIL REVISED
  The Proceno Red Garlic Cream is an excellent aromatic base for first courses: for a refined version of the classic spaghetti with garlic, oil and chilli pepper, melt a generous spoonful in a pan with EVO oil and Organic Sicilian chili pepper, stir Organic Senatore Cappelli spaghetti with a curve and complete with fresh parsley. Also splendid as orecchiette seasoning with turnip tops, for tagliatelle with white ragù, to linguine with basil pesto. For risotto, add it halfway through cooking for an aromatic rice with fresh Shiitake mushrooms or asparagus. A spoonful of cream makes a great substitute for a clove of fresh garlic, with a sweeter, more digestible flavor.
• MARINADES FOR ROASTED MEATS AND SIGNATURE SAUCES
  The Proceno Red Garlic Cream is excellent for marinades and aromatic sauces: mix it with EVO oil, lemon juice and rosemary to obtain a Mediterranean marinade for Whole Free Range Chicken, pork ribs, roast lamb. For the fish, mix it with parsley and lemon for a Mediterranean green sauce Ideal for grilled or baked fish. Also great for making a garlic mayonnaise revisited (alioli) mixing it with traditional mayonnaise: a teaspoon is enough to obtain an intense sauce for fried potatoes, raw vegetables in pinzimonio or vegetable chips. Finally try it as hummus dressing, to be enriched before serving.

The Producer: Predio Potantino

Predio Potantino is the artisan reality that has made the promotion of local agri-food excellence and quality conservation Its own signature identity. Rigorous selection of raw materials—particularly native varieties like the Slow Food Presidium Red Garlic of Proceno—processing methods respectful of rural traditions, and certified organic management: a small business serving those seeking authentic products from the Tuscia region of Lazio and the Vulsini Mountains.
 
 
 

Ingredients

Organic Proceno Red Garlic, extra virgin olive oil, vinegar, salt, spices.

Organically grown. Vegan. Naturally gluten-free. No added preservatives. No colorings. No thickeners.
 
 
 

Food container

Store in a cool, dry place, away from heat and direct light. Once opened, store in a cool, dry place. in the refrigerator at +4°C and consume within 30-45 days, always keeping the surface of the cream covered with a drizzle of extra virgin olive oil — a traditional practice that prevents oxidation and the formation of surface mold. Always use clean cutlery For sampling, to avoid contamination. A slight natural separation of the oil on the surface is normal: stir gently before consumption.
 
 
 

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