The province of Piacenza is the place of production of a specific variety of garlic: the “white Piacenza”, known and appreciated in the main international markets. It is characterised by its white, fragrant, fleshy pulp, rich in vitamins and mineral salts, and by its exceptional fineness of aroma. The climate and environmental peculiarities contribute to the development of a product of exceptional quality, both for gastronomic and curative purposes.
Every first Sunday in October, the streets of the centre of Monticelli d’Ongina host the autumn event promoting Aglio Bianco Piacentino.
The event
During these days, Monticelli is transformed into the garlic capital, with music, fragrances and merriment. The markets and food stands display typical products from the Piacenza area, recalling the atmosphere of the past and agricultural traditions.
The gastronomic stands will be active on Friday and Saturday (dinner) and Sunday (lunch). Here it will be possible to find a variety of traditional dishes prepared using local products, including garlic-based proposals to honour the protagonist of the event. On Sunday evening, a gastronomic evening dedicated to the best-known typical dishes from northern, central and southern Italy, known as “SENA TRICULUR”, is planned in collaboration with the Gruppo Alpini di Monticelli.
The event, which includes exhibitions, a hobby market, fun fair and a conference dedicated to local production, is rounded off with an evening music review.
