Nubia garlic – 1kg

Nubia red garlic – 1kg braid with large heads

The authentic aroma of Trapani tradition

Each bulb grows in the dark, clayey soil of Nubia (Trapani) and is harvested in late spring, then dried naturally and braided by hand. The outer skins are white, while the inner cloves are bright red: a distinctive feature of this variety. The high allicin content provides a full, above-average aromatic profile that withstands prolonged cooking and adds great character even when raw.

The large braid offers uniformity of size and ease of use: the clove can be removed as needed, keeping the rest protected. In the kitchen, it is at its best in battutos and soffritti, emulsions for raw seafood, mortar-based sauces, pan-fried vegetables, and grilled meats. In typical Trapani dishes, it combines tradition and gastronomic excellence, without overpowering the other ingredients.

Barbara Farm

Barbara Farm grows and selects Nubia red garlic in the Paceco area (Trapani), the historic heart of this excellence. Management is artisanal: crop rotation, harvesting at the perfect stage of ripeness, air drying, and hand-braiding. Each braid comes from traced and controlled lots, respecting local tradition and the quality standards that have made Nubia garlic, a Slow Food Presidium, famous. The result is an authentic, consistent, and reliable product, designed for sincere, local cuisine.