The Massese Garlic is a Traditional Agricultural Product (PAT) on the national list approved by the Ministry of Agriculture Food and Forestry, the requirements of which are regulated by the production discipline of the Tuscany Region.

Features

The massese garlic has a distinctly round shape and dirty white color.
The wedges are smaller and the taste less strong and sweeter than that of the common garlic.

It is produced in April, May and June.
Once harvested, it is woven into a particular form called a pitchfork.

The “biricolo”, that is, inflorescence, can be used in the kitchen to season tasty omelettes.

Cultivation

Seedlings are obtained in the company through self-production.
The newly formed inflorescence can be cut and consumed cooked.

The manual collection takes place between April, May and June.

The product owes its traditionality and quality to the particularity of the cultivar, the production technique that has remained unchanged over time and the originality of the taste.

The characteristics of the sandy soil and the proximity to the sea give the mass garlic the typical sweet taste.
Another element that gives peculiarity to the product is the packaging: the dry seedling is woven in a particular way, forming the so-called “pitchfork”.