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In Irpinia, the gentle hilly landscape that spans the river Ufita, offer the ideal cradle to the growth of a particular typicality of Campania: the garlic of Ufita.

This high-quality medium-size ecotype is white in color with streaks tending to rosato.

The bulbs, when matured, are manually collected between May and July, dried and processed as usual, to form the features braids.

The Ufita garlic gives off a very intense aroma and is rich in essential oils and active ingredients such as vitamins A, B1, B2 and C, potassium, phosphorus and protein.

For its particular organoleptic properties is used in cooking, both raw and cooked, in a myriad of preparations and is considered a natural stimulant of circulation and is a mild antiseptic and antibacterial that can strengthen the immune system.