An essential vegetable in cuisine (raw, intact or crumbled, dried, squeezed), garlic is also used for its antibacterial, antiseptic, mucolytic, hypotensive properties and it is a regulator of cardiovascular system. In Polesine the garlic has been a widespread cultivation since XIV century. Its undeniable penetration and the work of selection enabled to obtain a special product: a long-life product with solid and bright bulbs and an intense aroma.
