| Headword | Voghiera Garlic |
| Domain and subdomain | Food – fruit and vegetables |
| Grammatical label | Noun, sing. |
| Definition | Voghiera garlic is a plant with luminous and uniform white bulbs, rarely streaked with pink. The tunics that wrap the bulbils are white, sometimes streaked with more or less intense pink. The shape of the Voghiera garlic bulb is round, regular and compact, and is slightly flattened at the point of insertion of the root system. (1) Voghiera garlic PDO refers to fresh, semi-dry or dry vegetables belonging the species Allium sativum in the local ecotype Aglio di Voghiera. (2) |
| Note | The production area of Voghiera garlic PDO includes the municipality of Voghiera and part of the municipalities of Masi Torello, Portomaggiore, Argenta and Ferrara, located in the province of Ferrara, in the region of Emilia-Romagna. Voghiera Garlic PDO is obtained through the selection of the best bulbils coming from bulbs, called “heads”, produced during the year and intended for sowing. The bulbs chosen must be healthy, firm, fleshy and uniform. The soil is ploughed at a depth of 40-50 cm and followed by the sowing, which takes place from 15 September to 30 November, by hand or mechanical means. The harvest usually takes place from 10 June to 31 July and can be manual or mechanical. The product intended for drying is left to dry naturally “in the open field” for 5-10 days, in special business premises for 10-40 days or in isolated rooms with controlled atmosphere for 24-72 hours. Until about the 7th century A.D. Voghiera garlic had a prominent role in the agriculture of the territory of the Po delta, as evidenced by some archaeological findings. Later in time the Estensi family, lords of Ferrara, decided to relaunch the territory. Voghiera Garlic is to be kept in a cool, dry and well ventilated place. When consumed fresh, it maintains its organoleptic characteristics and beneficial properties. Thanks to its intense taste it is the ideal ingredient for very common and simple dishes such as bruschetta or spaghetti garlic and oil, but it is also excellent in the preparation of more elaborate dishes. Typical recipes of Ferrara are garlic salami, paté and garlic oil or garlic in oil. (3) |
| Context | Between September and November, the best cloves – technically called bulbils – of Voghiera Garlic PDO from the previous crop are selected by hand. From these, new garlic plants will sprout. (4) |
| Phonetic trascription | [vo’gjɛra ˈgɑːrlɪk] |
| Synonyms/Variants | ND |
| Etymology | Old English gārlēac, from gār ‘spear’ (because the shape of a clove resembles the head of a spear) + lēac ‘leek’. (5) Voghiera refers to the territory in which it is produced (province of Ferrara, Emilia-Romagna). |
| Product image |  (6) |
| Equivalents | ITA Aglio Voghiera ESP Ajo Voghiera FRA Ail Voghiera RO Aglio di Voghiera |
| Note of the equivalents | In Italian, in Spanish and in French, the noun is masculine. |
| Institution | Università degli Studi di Modena e Reggio Emilia, Dipartimento di Studi Linguistici e Culturali |
| Date | 24/02/2015 |
| Last modified | 25/04/2023 |
| Author Revisor | Lucia Palazzese Chiara Buschi Gloria Zanella |
| Fonti | 1) http://www.agraria.org/prodottitipici/agliodivoghiera.htm 2) https://www.qualigeo.eu/prodotto-qualigeo/aglio-di-voghiera-dop/ 3) https://www.qualigeo.eu/prodotto-qualigeo/aglio-di-voghiera-dop/ 4)http://www.agliodivoghiera.it/en/voghiera-garlic/ 5) https://www.google.com/search?q=garlic+etumology&rlz=1C1FKPE_itIT932IT932&oq=garlic+etumology+&aqs=chrome..69i57j0i22i30l7j0i8i13i30j0i22i30.8011j0j4&sourceid=chrome&ie=UTF-8 6) https://www.qualigeo.eu/prodotto-qualigeo/aglio-di-voghiera-dop/ |
