Garlic

Description

ORIGIN

Central Asia, with a long tradition of cultivation in the Middle East and the Mediterranean area.

SCIENTIFIC NAME

Allium sativum

DESCRIPTION

Garlic is a perennial herbaceous plant cultivated for its bulbs, which are divided into cloves covered by a thin, protective skin. The bulbs, which are white or violet in color, release a pungent aroma and a strong, unmistakable flavor. Garlic is a fundamental ingredient in many cuisines worldwide, used to flavor dishes made with meat, fish, vegetables, and grains. In Europe, it is particularly appreciated in Mediterranean cuisine, where it is often used raw, sautéed, or roasted.

COMPONENTS USED  

Bulbs (cloves)

USAGE TIPS

Sauté garlic in olive oil to create an aromatic base for sauces, soups, and stews
Use it raw to prepare sauces like pesto or ajo blanco, or to flavor salads and marinades.
Roast it whole, wrapped in aluminum foil, to obtain a sweeter and more delicate flavor, perfect for spreading on toasted bread or enriching mashed potatoes.