Aglio Rosso di Sulmona is an aromatic variety of garlic from the valley of Sulmona in Valle Peligna in Abruzzo. Each clove is wrapped in red papery skin. It has a larger head than traditional white garlics and is richer in oils and, hence, flavour. It produces a floral scape (locally called zolla) about a month before harvesting, and which may be consumed raw, cured or pickled. This excellent garlic variety also has a long shelf-life.
