A day to promote red garlic from Sulmona. On 20th June 2017, Aglio D'Alessandro opened its doors during the first day of harvesting.
Garlic harvesting machine.
This valley is surrounded by mountains that reach 2500 metres above sea level (at the foothills of the La Maiella massif and of the Gran Sasso), so the microclimate is such that red garlic has been cultivated here for centuries.
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Left to right: Vittorio, Maria Assunta, Domenico and Francesca D'Alessandro.
The D'Alessandro family is made up of Domenico and Maria Assunta Palombizio and by their children Vittorio and Francesca. Vittorio is graduating in Food Science and Technology at the University of Bologa. The company holds the GlobalGap certification.
Aglio Rosso di Sulmona is listed in the National Register of Vegetable Varieties and is cultivated exclusively in the Peligna valley. "We currently have 40 hectares and are the largest company specialising in garlic. 14 employees work throughout the year as, although some operations are carried out mechanically, a lot is still carried out by hand. Our red garlic cannot be compared to the traditional white garlic, maybe that from Spain, which has double the yields we do."
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The day started early with the machine harvesting of a 20 hectare plot. D'Alessandro has two machines that harvest one row each and two two-row machines. Two devices lift the bulb and convey it to a binder that creates bunches.
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The roots are cleaned by hand and the garlic is then loaded.
Two operators are on the machine to check operations, most of all that garlic harvesting parts are aligned. If not, they warn the operator on the tractor, which has two very narrow wheels perfect to pass between the rows.
Garlic harvesting operations
When garlic is unearthed, operators clean the roots from the soil and collect the produce so it can be taken to the warehouse. Harvesting must be carried out as quickly as possible. Once in the warehouse, garlic is dried in the sun and will lose approximately 50% of its initial weight.
"These are very busy days and we need a lot of workers, who are expensive. After all, the produce we obtain is truly unique, of high-quality and very popular abroad. We can meet demand from retailers, specialised stores and wholesalers."
"These are very busy days and we need a lot of workers, who are expensive. After all, the produce we obtain is truly unique, of high-quality and very popular abroad. We can meet demand from retailers, specialised stores and wholesalers."
A net of D'Alessandro garlic
"Our packaging line then places garlic in three/four/five-head nets, strings, jute sacks and bigger nets. Buyers can contact us to learn more about all the types of red garlic we package directly."
While Domenico is the crop coordinator, Vittorio is in charge of research operations and Assunta of the marketing department. The family also has a shop that sells garlic as well as garlic-based products and wine.
Aglio Rosso di Sulmona has a unique aroma and colour generated by the valley's microclimate and it truly stands out on the market.
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"We are also a seed company and our seeds are certified both by CREA - SCS (former Ense) and by the Regional Phytosanitary Service. What is more, our garlic is listed in the National Register of Vegetable Varieties."
Contacts:
Aglio D'Alessandro
Via Valle Madonna 55
67035 Pratola Peligna (AQ)
Tel.: (+39) 0864/271943
Cell.: (+39) 346/2209377
Email: info@agliodalessandro.com
Sito: www.agliodalessandro.com