Aglio Italiano, BioAglio, Aglio Rosso Seneca e Scalogno

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You can currently find three main varieties of garlic: white, purple and red.

The white one has a more delicate flavour, the purple one is a little bit stronger whereas the red one has definitively the strongest flavour and aroma.

In Italy, in the past, fresh garlic could only be found in late spring and in summer. Nowadays it is consumed and can be found throughout the year, as supplies from countries with opposite seasons make it possible to find it all over the world.

The Polesine, an area where Cervati started its production and commercial activity, distinguishes itself for a very particular type of garlic with a distinctive aroma and a long shelf life.