The Red Garlic of Proceno is more than just a culinary ingredient; it symbolizes tradition, the land, and the dedication of local farmers. This natural treasure, cultivated in the heart of Alto Lazio, enchants anyone who tastes it with its intense flavor, versatility in the kitchen, and deep connection to the historical and cultural roots of its native land.

What is the Red Garlic of Proceno?

The Red Garlic of Proceno is named after its vibrant purplish-red outer skin. Unlike other garlic varieties, it is small in size but rich in aroma and flavor. It boasts an organoleptic profile that combines sharp, spicy notes with a persistent sweetness, making it perfect for both raw and cooked preparations.

This garlic is grown exclusively in clay-rich soils at altitudes of 400–500 meters above sea level in the countryside of Proceno, a small village at the crossroads of Lazio, Tuscany, and Umbria. Thanks to the unique microclimate and the mineral-rich volcanic soil, the garlic develops unmatched characteristics that make it truly distinctive.

Origins and Tradition

The history of the Red Garlic of Proceno dates back to ancient times when the Etruscans, the early inhabitants of this region, recognized its immense value. Garlic was preferred over onions not only for its robust flavor but also for its reputed hygienic, curative, aphrodisiac, and stimulating properties. In the shady, hilly areas, wild garlic thrived, and the Etruscans refined its cultivation, using ash as a natural fertilizer to enhance yield and quality.

Over the centuries, garlic farming became a well-established tradition. By the 13th century, it was one of the most commonly grown vegetables in the gardens of the Viterbo province. Not only did it enrich local cuisine, but it also played a fundamental role in traditional medicine, valued as a natural remedy for various ailments.

Historical documents from the 15th and 16th centuries mention the presence of garlic in the Val di Lago and Bolsena areas, underscoring its widespread use. Today, the Red Garlic of Proceno remains a symbol of this ancient tradition, a living testament to the ingenuity and deep connection to the land that define the region’s agricultural history.

What Makes It So Special?

The Red Garlic of Proceno is distinguished by:

• Superior Quality: Cultivated without chemical additives, it is a completely natural product.
• Culinary Versatility: Its bold flavor makes it perfect for seasoning meats, sauces, soups, and even bruschetta.
• Health Benefits: Known for its beneficial properties, it supports the immune system, helps regulate blood pressure, and is rich in antioxidants.

Where to Taste Dishes Featuring Red Garlic of Proceno

To truly experience the magic of this product, the best way is to taste it in the typical dishes of the region. Proceno and its surroundings offer restaurants and trattorias that celebrate red garlic with local recipes. Try bruschetta with extra virgin olive oil and red garlic, or the renowned sugo all’aglio rosso (red garlic sauce), a perfect pairing for handmade pasta.

A must-attend event is the Red Garlic Festival of Proceno, held every summer, usually in August. This event offers not only extraordinary culinary experiences but also the opportunity to meet local producers, learn about the cultivation process, and purchase fresh or processed garlic products.