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Typical Products



Aglio del PolesineWhite garlic is the bulb of the species Allium sativum L., in the local white ecotype from the Polesine and in the ivory variety, which is distinguished by its gleaming white colour, the shape of the bulb, the high dry matter yield which makes it keep well, and its particular aroma, which is less pungent and more persistent, with pleasant notes of freshly cut grass or fruity sweet.
The Protected Designation of Origin (D.O.P.) of white garlic of the Polesine is given to those bulbs that have the following characteristics:
• healthy, firm and clean, specifically, without soil and residues of fertilizers or pesticides;
• free from damage by frost or sun, free from mould and visible sprouting;
• free from extraneous odours or flavours and abnormal external moisture.

The plant from which white garlic of the Polesine originates is characterized by:
• narrow lanceolated green/blue leaves;
• white bulb, without streaking of any other color, regular, rounded shape slightly flattened at the base;
• bulbils are perfectly adjacent to each other forming a compact structure with a particular curvature - on the outside, in variable number per bulb;
• concave part of outer skin coloured pink, convex part coloured white.


The production area of White Garlic of the Polesine D.O.P. comprises the following communes of the province of Rovigo, in the Veneto region: Adria, Arquà Polesine, Bosaro, Canaro, Canda, Castelguglielmo, Ceregnano, Costa di Rovigo, Crespino, Fiesso Umbertiano, Frassinelle Polesine, Fratta Polesine, Gavello, Guarda Veneta, Lendinara, Lusia, Occhiobello, Papozze, Pettorazza Grimani, Pincara, Polesella, Pontecchio Polesine, Rovigo, San Bellino, San Martino di Venezze, Villadose, Villamarzana, Villanova del Ghebbo and Villanova Marchesana.


The presence of garlic in Polesine goes back to the Romans, who with their reclamation works and restoration of agricultural lands­ have strongly modified the hydro geological conformation of the area. The writings of Marangano and Perretto in the publication "The Centurial inventory ­of agricultural Adria", state how the cultivation of garlic was one of the most popular crops of the time and is even remembered by Virgil in "Georgiche". Later, in the medieval period, Bocchi in "Annali Pollicinensi” testifies how the inhabitants of Rovigo were forced to cultivate "the alio loco bono" in their allotments. Later in the 16th century, in publications of the Concordi di Rovigo, the production of garlic is mentioned as a particularly important activity for the area of Selva, historic designation coinciding with some of the existing communes in the production area of the DOP.
By the middle of the 20th century garlic was considered an industrial crop and, as stated in the writings of Zennaro in 1949. Therefore, over the centuries, significant commercial activity has formed around local garlic, which has actually allowed this product to play a starring role in the economic sector, and to be called "the white gold of the Polesine".


The geographic area of Polesine, for its type of soil and climatic conditions typically temperate-dry, is particularly favourable to the production of white garlic of the Polesine D.O.P and is surely one of the factors responsible for - the peculiarities and quality of this product. Thanks to the presence of the rivers Po and Adige - that delimit respectively to the South and to the North the area of Polesine which prior to the embankments visible today, repeatedly flooded the plain through the centuries - the soil is of medium texture, argillaceous, silted, well-drained, fertile and particularly porous. The mineralogical composition of these lands is also important in determining the quality of the product: the high content of phosphorus and potassium is responsible for the typical white colour and good shelf life of the product, while the calcium and magnesium help to improve the quality of the bulbs.


White Garlic of the Polesine D.O.P is produced in the period from 1 to 17 of July.


White Garlic of the Polesine DOP is preserved better in a cool, dry, well-ventilated place. Consumed fresh it maintains all its organoleptic characteristics intact and its innumerable beneficial properties.
When cooked, it is an ideal ingredient to exalt the taste of many simple dishes like the famous
spaghetti with garlic, oil and chili and more elaborate dishes like soups, sauces or stews.


The product is marketed in the single typology of White Garlic of the Polesine DOP. It is entered into the market for consumption by May of the year following the harvest, after refrigeration. The commercial categories are: Extra, from the minimum size of 45 mm and Prima (First), from the minimum size of 30 mm.


The Protected Designation of Origin of White Garlic of the Polesine DOP has obtained European registration with CE regulation no. 1175/2009 of 30/11/2009 published on OJEC L 314/60 of 01/12/2009.


Fruit and vegetable market of Lusia
Via Providenza, 25/3-Lusia (RO)
Tel. 0425 607024
from Monday to Saturday mornings
Retail by the Cooperativa Ortolani of Lusia:
Saturday afternoon

Il Polesine Società Cooperativa
Via Eridania Est 4 d, 45030 Crespino
Tel. 338 4182705
Monday to Friday-morning and

Fruit and vegetable market of Rosolina
Via Po Brondolo 43 45010 Rosolina (RO) Tel. 0426 664029-0426 340261
Wholesale: from Mondays to Fridays - morning and afternoon-
Retail: from Mondays to Fridays 8.30/12.00am; 2.30 pm/5 pm



Ingredients (for 4 persons)
8 slices of ciabatta (Polesine Italia ciabatta), 150 g of fresh tomatoes, 4 cloves of garlic, 20 g olive oil, salt and pepper

On a griddle toast the slices of bread on both sides, put - on fresh diced tomatoe and - pieces of Polesine garlic; Add salt, pepper and finally drizzle with good olive oil. For a richer and more appetizing bruschetta, you can add some anchovies. An even simpler recipe for bruschetta, but not less tasty, is to season the toasted bread only with oil and garlic.


Polesine Garlic, olive oil, thyme, salt and pepper

Cut half a centimetre off the top of the bulb of garlic, leaving it whole and without peeling it, showing part of the cloves; season the tops with oil and salt and thyme if preferred then bake in the oven at 200 ° C for approximately 20-30’ until all the cloves open. From time to time, brush with a bit of oil, during baking. The bulbs can be also wrapped in foil before baking. Serve as a side dish or to garnish game or meat dishes.


Ingredients (for 4 servings)
4 chicken thighs, 8 cloves of garlic, ¼ Cup of Brandy, ½ cup chicken broth, 1 bay leaf
2 tablespoons chopped parsley, 2 tablespoons extra virgin olive oil, salt and pepper.

Clean the chicken, removing any excess fat and cut each thigh into three pieces; Add salt and pepper. Heat the oil in a frying pan and brown the cloves of garlic. When garlic is soft and lightly browned, remove from the pan and set aside. Put chicken in the same frying pan and cook for about 15-20 minutes, until golden on both sides; During cooking add brandy and broth as needed, adjust seasoning.


Stale farmhouse bread, garlic, olive oil, chicken broth, a few eggs, salt.

Sauté garlic mashed garlic oil, remove, set aside oil. In an earthenware casserole pot place thinly sliced bread, pour over the oil, then the hot broth and salt. Boil for half an hour. Shortly before turning off the heat, incorporate the beaten eggs pouring slowly and mixing constantly. Serve immediately.

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