Aglio Bianco Polesano

Aglio Bianco Polesano is a dry white garlic produced in the Polesine area of Rovigo Province, Veneto. It is obtained from local ecotypes and the Avorio variety bred from those ecotypes, and is characterised by a glossy white bulb of regular, roundish shape, a high dry matter content, and a strong aroma derived from volatile sulphur compounds.

About this designation

Aglio Bianco Polesano received PDO protection on 8 November 2006 and is registered under file number PDO-IT-0566 (eAmbrosia identifier EUGI00000013643). The designation is administered by the Consorzio Tutela Aglio Bianco Polesano DOP. The production area comprises twenty-nine named municipalities in the Polesine area of Rovigo Province, bounded to the south by the Po and to the north by the Adige, whose historic flooding created the medium, clayey-loamy, well-drained, porous and fertile soils to which the product's characteristics are attributed. The garlic is obtained exclusively from local ecotypes and from the Avorio variety bred from those ecotypes. After drying, the product must contain at least 35% dry matter and at least 20% carbohydrates. Two size grades are defined: 'Extra', with a minimum diameter of 45 mm, and 'Prima', with a minimum of 30 mm. The cultivation cycle is annual, with sowing required between 1 October and 31 December. Drying may be carried out in the open field, at the holding, or by hot air ventilation. Traditional packaging formats — braids, large braids, bunches, large bunches, and small baskets — must be assembled by hand and must take place exclusively within the production area; only sacks and packages may be filled outside it. All packages must carry a tag stating the product name, the producer's name, and the PDO identifying logo, with the name 'Aglio Bianco Polesano' and the words 'Denominazione di Origine Protetta' or the acronym 'DOP' in larger characters than any other wording.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 8 November 2006 under file number PDO-IT-0566 (eAmbrosia identifier EUGI00000013643).
• The specification permits only local ecotypes and the Avorio variety bred from those ecotypes; no other variety is permitted.
• After drying, the bulbs must contain at least 35% dry matter and at least 20% carbohydrates.
• Traditional hand-assembled packaging — braids, large braids, bunches, large bunches, and small baskets — must be produced exclusively within the production area.

Tasting notes

Veneto white garlic from Polesine plain (Rovigo province). Bright pearl-white bulbs with rosy-cream undertones, dense compact heads with 8-12 cloves, balanced spicy-sweet flavor, long storage life.

HoReCa use

Foundation aromatic for Veneto cuisine — soffritto base, raw rubbed on bruschetta, garlic confit, roasted whole, classic in bagna cauda variations.

Packaging

• mesh-bag-1kg
• mesh-bag-3kg
• mesh-bag-5kg
• braided-treccia-500g
• braided-treccia-1kg
• retail-tray-300g