The Masterpiece of taste.
NEW HARVEST JULY 2019
The "aglio rosso di Nubia" is very special and rare garlic and is a Slow Food Presidio. The production is very limited and involves six small producers who cultivate with passion this red garlic, to keep a tradition born in 1500 with the founding of Nubia, a small village near Trapani in Sicily. Traditionally, people here work in the sea salt mines of Marsala or cultivate this type of garlic.
Typical of the purple red color of its bulbs' tunics, is cultivated in dry, dark and clay soils surrounded by salt pans, within the "Saline" Reserve of Trapani and Paceco (WWF) and also in Municipalities of Trapani, Erice, Buseto Palizzolo, Valderice and Marsala.
Sowing at the end of autumn, from December to January, it is harvested between May and June, after the removal of the inflorescence, in Spicuna dialect, in order to facilitate the interlacing operation.
Harvesting takes place in the coolest hours of the day: early in the morning or in the evening, so that the leaves are damp to facilitate the hand-woven intertwining to form the traditional "Trizza" with a minimum of 10 bulbs or "Canestrino" with 4 or 5 bulbs.
Every little braid is made by hand, with love and passion.
A masterpiece of tradition, taste and passion.
TO ENJOY
The traditional recipe
In the province of Trapani, the aglio rosso di Nubia is used often in traditional cuisine.
'Pasta con pesto Trapanese' (made from crushed red garlic, basil, almonds, tomato, olive oil, salt and pepper) is a popular dish enjoyed by locals. The red garlic is also used in the famous fish couscous from this area.
Baked Red Garlic of Nubia
Clean the garlic heads by removing only the first layer of peel then cut off the top by making sure not to separate the clasps.
In a pan, place 4 tablespoons of MASSERIA KAGGIO 100% NOCELLARA EVO oil, sprinkle with dried thyme, salt and pepper and place the garlic heads with the cut side facing down. Place in the baking pan with garlic, rosemary sprigs and laurel leaves and bake at 200 ° C for 40 minutes, taking care when cooking to cover the garlic heads with an aluminum foil. To avoid sticking, you can bathe with oil. Serve by brushing the cream obtained by crushing the cooked heads and spreading it over bread croutons, on which you can put cheese and garnish with a honey roll.
Red garlic of Nubia Slow Food
Suitable for vegetarians and vegans
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