Ufita Heirloom Garlic

The Ufita valley is situated in the Apennines in the Irpinia district of the northeast part of the province of Avellino, in the Italian region of Campania. The first cultivation of garlic in the area dates from the Roman era, but with the passing of the centuries a variety was selected that is very rich in allicin, the organosulfur compound characteristic of garlic, and has a violet red skin. The bulbils are irregular in shape—tapered, long and arched—with a convex dorsal side. The garlic crop is alternated with wheat, Ufita cherry tomatoes, cauliflowers and legumes. From painstaking selection of the bulbils and sustainable, eco-friendly cultivation to manual harvesting, drying and braiding, the growing technique has never changed. The garlic is sown from late December to January, sometimes later (February and March), and harvested from the third week in May to the end of June. The bulbs can be harvested when the leaves are green (in which case it must be consumed fresh), or when they are completely dry (for storage). The aroma and flavor are intense, as is the spiciness (due to the high allicin content), which perseveres and facilitates the preservation of the bulbils.
Uffita garlic is the main ingredient in some of the typical specialties of Irpinia, such as fresh garlic, ciambuttella di Grottaminarda (a sort of ratatouille), spaghetti alla chitarra with garlic, oil and chili, and ciambotta sturnese (a pepper, potato and tomato stew).

Season

The garlic is harvested in May and June: dried, it is available all year round.