Nubia
Introduction
Hello everyone! Today I will talk to you about the Nubia red garlic, also known as garlic from Paceco or garlic from Trapani. It is a variety of Allium sativum with the bulbils' tunics of an intense purple-red color. This garlic has been officially recognized as a traditional Italian agri-food product by the Ministry of Agricultural, Food and Forestry Policies.
Production
The Nubia red garlic is mainly grown in Nubia, a fraction of the municipality of Paceco, but also in surrounding municipalities such as Trapani, Erice, Buseto Palizzolo, Valderice, Marsala, and Salemi. It is cultivated on dark, dry, and clayey soils, rotated with other crops to avoid excessive soil exploitation. The planting takes place between December and January, while the harvest takes place in the months of May and June, at night to encourage the intertwining of the bulbs. It is then packaged in very large braids and hung in front of the balconies of the houses.
Characteristics
The Nubia red garlic has a bulb consisting of an average of twelve bulbils, with white outer tunics and bulbil tunics of a bright red. Compared to other garlic varieties, it has a much higher allicin content, which gives it a particularly intense and aromatic taste.
Uses
The Nubia red garlic is a fundamental ingredient in some of the most famous and delicious recipes of Trapani cuisine, such as fish couscous and pesto alla trapanese (or "pasta cull'agghia"), made with mashed garlic, basil, almonds, tomato, and extra virgin olive oil.
Protection
The Nubia red garlic, together with garlic from Paceco and garlic from Trapani, has been recognized as a traditional Sicilian agri-food product by the Ministry of Agricultural, Food and Forestry Policies. This means that this product is protected and valued, promoting tradition and the promotion of local producers.
In conclusion, Nubia red garlic is a product with exceptional flavor and unique characteristics. A true delicacy of Trapani and Italian cuisine, which deserves to be tasted and protected.
