WHITE GARLIC

Part of the Conad Path Quality line, coming from farms that use environmentally friendly cultivation methods, dry white garlic is subjected to rigorous controls throughout the supply chain.

Finely chopped or poached and crushed, garlic is present in many recipes. The white variety is highly appreciated in the kitchen and is characterized by its intense and spicy flavor and by being very rich in vitamins C, B1 and B2.

There are those who hate it for the well-known side effect on the breath, yet everyone (except obviously those with food intolerance or allergy) should include it in the diet. A natural disinfectant, garlic strengthens the immune system, stimulates diuresis and, above all, controls blood pressure and regulates the heartbeat.

If it has been scientifically proven that drinking milk (rich in water and fat) is enough to reduce the strong smell of breath, it is also true that, by cutting the garlic clove exactly in half, it can be deprived of its soul (the sprout in the center) to get the same result.

For bruschetta with tomatoes, for pesto and tzatziki, for vegetables au gratin, for pici all'aglione, for sautéed vegetables and marinades, for sautéing chicory and broccoli, for pasta with garlic, oil and chilli pepper, count on Conad dry white garlic too.