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<\/a><\/p>\nHISTORY<\/h2>\n
The name “Garlic” derives from the scientific name “Allium”. In the ancient world, the first mention can be found in an Egyptian medical paper where they considered it a powerful treatment against muscles ache, snakes poison, and insect bites.\u00a0Furthermore, in Egypt, it\u00a0was also used as a\u00a0magic talisman. They believed that it could keep dead spirits away. Spirits that were presumed to get in the houses at night time, to kidnap the newborns.<\/p>\n
We can find references to garlic in one of major ancient Greek epic poems, the Odyssey, where the Olympian god Hermes offered garlic to Ulysses to attain protection against the witch Circe’s spells.<\/p>\n During the Roman Epoch and the Dark Ages, it was considered a powerful amulet. They thought that the unpleasant smell could keep ghosts at a distance and even clean out the poison of a snake from infected blood.<\/p>\n However, during the Renaissance, the consumption dropped dramatically. The reason is that the wealthiest considered the smell to be too strong. Instead, farmers started using it as a natural source to relief pain.<\/p>\n Eventually, in 1858, Pasteur scientifically described this bulb\u00a0as a powerful antibiotic.<\/p>\n The most renowned mythological usage of garlic is linked to the protection against vampires and witches. People use to put it garlands at the main door of their houses and above the bed on the 24th of June when witches were supposed to gather together at the huge Sabbath of the Summer Solstice.<\/p>\n The bulb is easy to grow because is very strong and can easily resist heat or cold temperatures. In general, it requires very little attention including a minimum of 6 hours of sunshine a day and a special fertiliser. However, it doesn’t need too much water.<\/p>\n Cultivated between the end of November and the beginning of March. The cloves can be planted in a soft topsoil, at around 3 cm depth and 10-20cm distance from each other. It\u00a0can be harvested between July and August. There are different varieties, the White Piacentino, The Red Sulmona, the Serena and the Red of Nubia.<\/p>\n A natural alternative to control high blood pressure that possesses potent antibiotic<\/b>, antiviral, antifungal, and antimicrobial\u00a0<\/b>properties.<\/p>\n It is also a very good source of manganese, selenium and vitamin C<\/b>. In addition, it is a good source of other minerals, including phosphorous, calcium<\/b>, potassium, iron and copper. Many of the perceived therapeutic effects of garlic are thought to be due to its active ingredient allicin<\/b>.<\/p>\n The usage of fresh garlic on top of food can control the high levels of cholesterol in the blood. The consumption is recommended to purify the organism. It is useful to prevent flu and cold during the winter. It can also be beneficial for acne and other dermatological diseases.<\/p>\n Digestive and diuretic conditions can be treated making a homemade infusion: mix 5-10g of garlic with 1 litre of boiling water. \u00a0The infusion can also be made as a natural antibacterial.<\/p>\n Conversely, eating too much fresh garlic could cause bowel irritation and anaemia.<\/p>\n As we all know garlic is a common cooking ingredient that is essential in many recipes because of its distinct flavour. Preparing it in certain ways can boost both its flavour and health benefits.<\/p>\n Taste with Gusto brings to your table one of the most exquisite recipes of Garlic Pat\u00e8<\/a>. It goes perfectly with meat, fish or vegetables proving a delicate flavour to all your dishes.\u00a0The unique taste and light\u00a0smell of this spread have been achieved using a traditional Italian recipe, a natural combination of garlic cloves with a touch of vinegar.<\/p>\n <\/p>\n You can add a spoon of Garlic Pat\u00e8 <\/a>to give a boost of taste to any of your dishes. Here is one of our delicious recipes: \u00a0Crunchy Roasted Vegetables with Garlic pat\u00e8<\/a><\/p>\n It can also be used to make a bruschetta adding a little of pat\u00e8 to a slice of toast bread and a drizzle of Extra Virgin Olive Oil “Casa Cairoli”<\/a>\u00a0or add few slices of cherry tomatoes and a little bit of oregano on top: just amazing!<\/p>\n It is also one of the main ingredients to make Pesto, along with basil, pine nuts and Extra Virgin Olive Oil. Have a look to our\u00a0Basil Pesto<\/a>\u00a0or\u00a0Red Pesto<\/a>\u00a0made with sun-dried tomatoes, celery, carrots, basil, nuts and garlic.<\/p>\n <\/p>\n Or try our unique Pesto alle Cime di Rapa<\/a>, made with a vegetable similar to broccoli and turnip peaks with Extra Virgin Olive Oil and a touch of anchovies and garlic<\/p>\n<\/a><\/p>\n<\/a><\/p>\nANECDOTES AND LEGENDS<\/h2>\n
<\/a><\/p>\nHOW TO CULTIVATE GARLIC<\/h3>\n
<\/a><\/p>\n<\/a><\/p>\nHEALTH BENEFITS<\/h2>\n
<\/a><\/p>\n<\/a><\/p>\nLET’S COOK<\/h2>\n
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