Flavor is not a detail

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Carlos Laforet Coll
@carloslaforetcoll
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In the kitchen he is able to give an extra touch to many dishes. We are talking, of course, about garlic. This is why the Voghiera Garlic Consortium has published a practical recipe book in which the Dop bulb plays the role of an ingredient of honor.

Don't store avocado like this: it's dangerous

Vampires certainly don't like it. But in the kitchen he is capable of giving an extra touch to many dishes. We are obviously talking aboutgarlic. For this the Voghiera Garlic Consortium has published a practical recipe book in which the bulbo Dop has the role of an ingredient of honor.





Tuna, polenta, spaghetti, sauce, anchovies, stew, everything is colored and you can aromatize with garlic. The proposals are "signed": by senators and journalists and obviously by restaurateurs and chefs. With a lot of curiosity: for example, you can find out which were the favorite dishes - garlic - Moser, Rivera and Burlani!

The recipe book, full of images and practical explanations to best make your most appetizing dishes, is available at Borgo delle Aie, headquarters of the Voghiera Garlic Consortium, and is completely free.

info: www.agliodivoghiera.com or Municipality of Voghiera, tel. 0532-328511.

Meanwhile, some quick tips for using garlic

Garlic butter

Whisk one and a half hectograms of soft butter with four crushed Voghiera garlic cloves, a teaspoon of chopped parsley, two tablespoons of lemon juice, salt and ground pepper.

Excellent seasoning for grilled meats and fish. If spread on slices of toast it is also excellent as an appetizer.

Strengthening wine

Crush a head of garlic and let it macerate in a liter of dry white wine for 10 days. To drink a glass before meals, as a stimulating aperitif.



Spaghetti with garlic and oil

Peel and mash a few cloves of garlic, brown them in abundant extra virgin olive oil and, when hot, add clean anchovies and hot pepper to taste.

Pour the contents on the already cooked spaghetti and bring to the table.

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