The production area of Aglio di Voghiera Dop includes more than 100 hectares, enclosed in the municipalities of Argenta, Portomaggiore, Voghiera and Masi Torello; the clayey and fertile soil and the favorable climatic conditions make this product truly an increasingly known excellence. To know its history we must go back to the times of the lords of Ferrara, the Estensi, who in 1435 decided to revive the Voghiera area by building the Belriguardo Castle as a summer residence for the family; this favored the spread of garlic crops and other vegetable crops, to be presented at the festive and numerous court banquets. Over time the production techniques were refined and modernized, while remaining faithful to the artisan traditions, affirming the product nationally and internationally. Thanks to its indissoluble link with the production area and its unique characteristics, in 2010 the European DOP certification was recognized.

Aglio di Voghiera Dop has large caliber bulbs with a regular and rounded shape, wrapped in luminous white-pink tunics; thanks to the presence of allicin, it ensures an intoxicating and intense aroma and a delicate and gentle taste given by the balanced natural synthesis between enzymes, mineral salts, flavonoids and vitamins. Raw Voghiera garlic has numerous beneficial properties: it is a strong antioxidant, disinfectant and fortifier; in cooking that is too long or at too high temperatures, however, these qualities can be lost.

Refined and never pungent, Garlic of Voghiera Dop makes every recipe special; renowned for its sweet, delicate and fresh taste, it is the condiment that gives taste, aroma and character to many dishes of classic and creative cuisine. In the Ferrara area we are created this delicious products seasoned with garlic: garlic sausage , pate garlic and pickled garlic . To keep its unique properties unaltered, we recommend keeping it in a cool place, even in the refrigerator, away from humidity and heat sources.