Nùbia Red Garlic 1 kg

Organic

Producer: Alessandro Scibetta. Botanical name: Allium sativum L. 

Nùbia Red Garlic takes its name from Nùbia, a small rural hamlet of Paceco nearTrapani, not from the African region of Nubia. The precise origin of the Sicilian localname remains uncertain, while rosso refers to the vivid skins in shades of red andpink surrounding the cloves.

Beneath its pale outer tunics tinged with pink, each bulb contains approximatelytwelve intensely aromatic cloves. Its penetrating aroma and powerful, persistentflavour are associated with an allicin content significantly higher than that of mostgarlic varieties.

Farmers working on a small scale cultivate it in the dark soils rich in clay aroundPaceco, rotating it with winter melons, broad beans, legumes and durum wheat tohelp preserve soil fertility. The bulbs are harvested by hand in May and June, oftenduring the cooler, more humid evening or night hours, when their leaves remainflexible enough for braiding.

After partial drying in the fields, the bulbs are woven into traditional braids calledtrizze. Historically, one trizza could contain as many as one hundred bulbs andwould be hung from a balcony or stored in a cool cellar; once properly dried, thegarlic keeps throughout the year.

Nùbia Red Garlic is fundamental to western Sicilian cooking. It gives pesto allatrapanese, pounded with basil, almonds, tomato, pecorino and extra virgin olive oil,its characteristic intensity and is equally indispensable in Trapani’s celebrated fishcouscous.