The characteristics The characteristics of the Garlic of Voghiera comes from the strong connection with the territory and environment of production. The typical characteristics of the product: perfectly round bulb,made up of cloves that are compactly joined, intense scent,  are attributed to the clay-loam soils where it is cultivated. Amongst the soil and climate factors that help make the garlic of Voghiera special, there is also the climate that is typical of the Po Valley of Ferrara. The chemical composition is a perfect balance of enzymes, vitamins, minerals and flavonoids that give this product, which is appreciated by gourmets and restaurateurs, special characteristics.   Copyright © Aglio del Nonno 2012 FERRARA FERRARA The Production The production is limited to small High Quality quantities since the ground on which the superior bulb is cultivated has a five-year rotation; this means that the Garlic is reseeded on the same ground once every five years and this is done to preserve the physical, chemical and plant health features of the lands and the High Quality of the product. The seed The seed for reproduction has been handed down for generations and this is done by choosing the best bulbs from the harvest and jealously preserving it for the sowing the following year. All processing  All processes strictly respect traditions, the environment and the P.D.O. specifications for the Garlic of Voghiera. The seed for the reproduction has been handed down for generation and this is done by choosing the best bulbs from the harvest and jealously preserving it for the sowing the following year. All processes strictly respect traditions, the environment and the P.D.O specifications for the Garlic of Voghiera. The area where the Garlic of Voghiera is produced