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Red garlic from Nubia

Online sale of typical Italian Az. Agr. Balducco Fulgatore products, buy Red garlic from Nubia


Aglio Rosso di Nubia - PZ. 1 Testa d'Aglio
1.29 €
Aglio Rosso di Nubia - PZ. 5 Testa d'Aglio
6.21 €
25 heads of garlic braid - Aglio Rosso di Nubia
20.70 €
50 heads of garlic braid - Aglio Rosso di Nubia
39.33 €
Aglio Rosso di Nubia kg 50 ( 1000 teste circa )
569.25 €
Red garlic from Nubia

Nubia is a district of Paceco in northwestern Sicily. Paceco was founded in 1500 and its economy is based from the beginning on the cultivation of red garlic. Nubia is therefore also called the Sicilian dialect "u paisi di lagghi" - the village of garlic.

The garlic is still cultivated today in the traditional way and harvested by hand.

The garlic is harvested from May to June and allowed to dry, to be eaten throughout the year.

Garlic contains a lot of protein, vitamin C and potassium and lowers blood pressure in a natural way.

Garlic has an antiseptic effect on the respiratory system and the digestive tract.

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Questions and reviews Red garlic from Nubia


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Information, advice, updates and tips on Red garlic from Nubia



Garlic and Oregano from Nubia
Our Sicilian producer of garlic and oregano has sent during these days the 2017 harvest, it is possible to buy the products directly from the website.

- 05/07/2017 -



Garlic from Nubia 2015 crop is available now
The new crop of red garlic of Nubia is now available. The garlic is still cultivated today in the traditional way and harvested by hand. The garlic is harvested from May to June and allowed to dry, to be eaten throughout the year.

- 01/07/2015 -



Paccheri di Gragnano with redfish sauce
Ingredients: - 500 g Paccheri di Gragnano - Pastificio dei Campi - 200 g strained Piennolo del Vesuvio DOP tomatoes - 1 redfish (800-900 g) - 2 garlic cloves from Nubia - Extra Virgin Olive Oil (Sofia DOP Monte Etna) - Unrefined salt "Oro di Sicilia" - Butter "Azienda Agricola Frascio"

- 12/03/2015 -



Tumminia wheat fusilli with puntarelle and tuna bottarga
Ingredients: - 400g Tumminia wheat fusilli "La Fastuchera" - Organic Extra Virgin Olive Oil "Adamo" - 1 clove of red Nubia garlic - 100 g fresh Puntarelle (a type of chicory) - Tuna Bottarga (1st choice) - 1 untreated lemon - Salt from Trapani

- 25/02/2015 -



Tumminia wheat Gemelli with Pomodorini del Vesuvio DOP
Ingredients: - 500 g Tumminia wheat Gemelli "La Fastuchera" - Tomato puree from Pomodorini Piennolo del Vesuvio DOP - 10 Pomodorini del Vesuvio DOP - Extra Virgin Olive Oil "Cinta di Guido" - Ripe, salty sheep's ricotta - 1 clove garlic from Nubia - Salt

- 26/11/2014 -



Macaroni with hazelnut pesto and salty ricotta
Ingredients: - 500 g Maccheroni "Pastificio Mancini" - 100 g toasted hazelnuts - 1 clove of garlic from Nubia - Soft inner part of bread - Milk "Azienda Agricola Frascio" - 2 tablespoons grated Parmigiano Reggiano - Salty sheep's ricotta - Extra Virgin Olive Oil "La Cinta di Guido" - Salt - Pepper

- 19/11/2014 -



Tumminia wholemeal penne all'arrabbiata
Ingredients: - 500 g Tumminia whole wheat Penne "La Fastuchera" - 400g San Marzano tomatoes DOP "Agrigenus" - 1 Chili - 1 clove of garlic "garlic from Nubia" - Extra Virgin Olive Oil Frescolio "Frantoio Cutrera" - Salt "Oro di Sicilia" - Fresh parsley

- 07/10/2014 -



Rehearsal for a world record - the longest Sardenaira in the world
Hundreds of residents and tourists who attended in Sanremo the rehearsal for the world record of the longest Sardenaira of the world. Next year, the Guinness record for the longest anchovy pizza in the world will be officially cracked.

- 29/08/2014 -



Maccheroncini with fresh tuna and pea sauce
Ingredients for 4 people: - 250 g Maccheroncini "La Campofilone" - 300 g fresh tuna - 200 g fresh peas - 1 clove of garlic from Nubia - Datterino plum tomato sauce "Casa Morana" - Extra Virgin Olive Oil "Valli Trapanesi" - salt

- 14/07/2014 -



Benedetto Cavalieri spaghettoni with datterino plum tomato sauce
Ingredients: - 500 g Spaghettoni "Benedetto Cavalieri" - 500 g of datterino plum tomatoes sauce "Casa Morana" - 2 cloves of red garlic from Nubia - Salt from Trapani - Organic extra virgin olive oil "Adamo" - Fresh basil - Ripe, salty ricotta

- 08/07/2014 -



Organic Petrilli pasta - Penne Rigate with pepper sauce
Ingredients for 4 people: - 400 g Penne Rigate - Organic Pasta "Petrilli" - 500 g tomato puree "Masseria Dauna" - 2 fresh peppers - Pitted organic Taggiasca olives from Liguria "La Macina Ligure" - 1 clove of garlic from Nubia "Balducco" - Organic Extra Virgin Olive Oil "Adamo" - Salt from Trapani

- 25/06/2014 -



Azienda Agricola Balducco
It's here! The new red garlic from Nubia has arrived!

- 21/06/2014 -



Tagliatelle with fresh tuna
Ingredients: - 400 g tagliatelle "La Fastuchera" - 250 g fresh tuna - 20 Pachino tomatoes - 2 cloves of garlic from Nubia - Mint - Organic Extra Virgin Olive Oil "Adamo" - Salt from Trapan

- 05/06/2014 -



Mezzi Paccheri Rigati with fresh tuna and almonds
Ingredients for 4 people: - 500 g Organic pasta Mezzi Paccheri Rigati "Petrilli" - 200 g fresh tuna - 20 peeled Sicilian almonds from Castelluzzo - Organic extra virgin olive oil "La Macina Ligure" - Tomato pieces "Masseria Dauna" - 2 cloves of red garlic from Nubia - salt

- 27/05/2014 -



Tumminia wheat tagliatelle with cherry tomatoes and anchovies
Ingredients: - 400 g Tumminia wheat tagliatelle "Az. Agricola La Fastuchera" - 15 cherry tomatoes in salt "Masseria Dauna" - 1 clove of garlic from Nubia - 6 anchovy fillets "Mare Puro" - Extra virgin olive oil "Valli Trapanesi"

- 28/04/2014 -



A recipe by Silvia - Tomato and bread soup
Ingredients for 6 people: - 700 g peeled tomatoes "Agricola Paolo Petrilli" - 2 cloves of garlic red from Nubia - 1 liter of vegetable stock "Well" - 4 tablespoons of extra virgin olive oil "Adamo" - Salt and chilli - 400 g of dried white bread - 10 leaves of basil - Grated Parmesan matured 36 months

- 25/03/2014 -



Tumminia wheat Tagliatelle La Fastuchera with artichokes and crispy pancetta
Ingredients: - 400 g Tumminia-wheat tagliatelle "La Fastuchera" - 3 artichokes - 1 clove of garlic from Nubia - chopped parsley - 10 slices of pancetta Piacentina "Ghirardi Onesto" - Extra Virgin Olive Oil "Valli Trapanesi"

- 17/03/2014 -



Calamarata with Prunilli tomato purré and Mare Puro tuna
Ingredients for 4 people: - 400 g Calamarata "Gragnano in Corsa" - 150 g Prunilli tomato purré "Az. Agr. Petrilli" - 150 g tuna pieces in olive oil "Mare Puro" - Extra Virgin Olive Oil Nocellara "Frantoio Cutrera" - 1 clove of garlic - Salty ricotta

- 17/02/2014 -



Pappardelle with vegetable sauce
Ingredients for 4 people: - 400 g pappardelle "Gragnano in Corsa" - 2 artichokes - 2 courgettes - 20 Sicilian almonds from Castelluzzo - Sicilian Caciocavallo "Caseificio Poma Gioacchino" - 10-12 tomatoes in salt and water "Masseria Dauna" - Extra Virgin Olive Oil "Valli Trapanesi" - 2 cloves of garlic from Nubia - Salt "Oro di Sicilia"

- 06/02/2014 -



Pizzoccheri della Valtellina
Ingredients: - 500 g Pizzoccheri della Valtellina "Arconatura" - 200 g butter "Agricola Frascio" - 250 g Fontina DOP "Consorzio Fontina DOP" - 150 g Parmigiano Reggiano aged 36 months - 200 g of fresh chard - 250 g of potatoes - 2 cloves of garlic from Nubia "Az. Agr. Balducco Fulgatore"

- 27/01/2014 -



A recipe by Francesca: beef in in olive oil
Ingredients: - 1kg beef - 20 g of tuna bottarga "La Bottarga di Tonno Group" - 4 cloves of garlic from Nubia - 1/2 liter of Organic extra virgin olive oil "Adamo" - 2 glasses of water - Salt from Trapani - 1 tablespoon bread crumbs - 1 tbsp grated caciocavallo - Chopped parsley

- 18/01/2014 -



Cavalieri Spaghettoni 52 cm with artichoke cream and tuna bottargo
Ingredients for 4 people: - 400 g Spaghettoni 52 cm "Benedetto Cavalieri" - 2 artichokes - 1 clove of garlic from Nubia - Chopped parsley - 1 glass of milk - 20 Sicilian almonds - tuna bottargo "MAre Puro" - Extra Virgin Olive Oil "Valli Trapanesi" - pepper

- 13/01/2014 -



Benedetto Cavalieri spaghetti with anchovies and Sicilian almonds
Ingredients for 4 people: - 400 g spaghetti "Benedetto Cavalieri" - 20 Sicilian almonds - 250 g anchovies - 2 cloves of garlic from Nubia - Extra Virgin Olive Oil "Valli Trapanesi" - 1 tbsp breadcrumbs - 1 fresh chilli

- 09/01/2014 -



A recipe by Donatella: Macco di Fave (Broad bean soup)
Ingredients: - 250 g broad beans from Leonforte "Agrirape" - 1 carrot - 1 onion - 1 potato - Organic extra virgin olive oil "Adamo" - 1 clove of garlic from Nubia - 1 tsp wild fennel "Campisi" - chili

- 07/01/2014 -



A recipe by Carlo: Tagliatelle alla Siciliana
Ingredients: - 2 cloves of garlic from Nubia - Chili - Organic extra virgin olive oil "Adamo" - Tomato sauce "Casa Morana" - Fresh tomatoes - Lamb - Sausage (fresh Italian sausage) - Beef - 2 tsp sugar - Wild fennel "Campisi"

- 02/01/2014 -



A recipe by Salvatore: Mezzi Paccheri Rigati with Amberjack, tomatoes and pistachios
Ingredients: - Organic Mezzi Paccheri Rigati "Petrilli" - 20 pistachios - 1 clove of garlic from Nubia - 300 g fresh Amberjack - 10 tomatoes in water and salt "Masseria Dauna" - Extra Virgin Olive Oil "Valli Trapanesi" - A little white wine

- 31/12/2013 -



Masciarelli Bucatini with Masseria Dauna tomatoes, dried tomatoes and taggiasca olives
Ingredients for 4 people: - 400g bucatini "Pastificio Masciarelli" - 200 g chopped tomatoes "Masseria Dauna" - 10 dried cherry tomatoes "Casa Morana" - 1 clove of garlic from Nubia - Pitted taggiasca olives "Marvaldi" - Grated Pecorino Romano - Extra Virgin Olive Oil "Valli Trapanesi"

- 28/12/2013 -



La Fastuchera Tumminia wheat Gemelli with zucchini and Marchesini sausages
Ingredients for 4 people: - 400 g Gemelli "La Fastuchera" - 2 sausages "Azienda Agricola Marchesini" - Extra Virgin Olive Oil "Frantoio Cutrera" - 5 zucchini - 2 cloves of garlic from Nubia - Grated Parmesan matured 36 months

- 20/12/2013 -



Benedetto Cavalieri fusilli with artichokes and Marchesini pancetta
Ingredients for 4 people: - 400 g Fusilli "Benedetto Cavalieri" - 150 g of rolled pancetta "Marchesini" - 4 artichokes - 1 clove of garlic from Nubia - Organic Extra Virgin Olive Oil "BioColombini" - Parsley - Grated Parmigiano Reggiano

- 06/12/2013 -



Tumminia wheat Tagliatelle La Fastuchera with paddlefish tomato sauce
Ingredients for 4 people: - 300 g Tumminia-wheat Tagliatelle "La Fastuchera" - 300 g of paddlefish fillets - 10 cherry tomatoes "Solo Sole" - 2 cloves of garlic from Nubia - Parsley - Extra Virgin Olive Oil "Valli Trapanesi" DOP

- 18/11/2013 -



Wholemeal Fusilli Tumminia wheat with vegetables and tomato sauce
Ingredients for 4 people: - 350 g of whole grain Fusilli Tumminia wheat "La Fastuchera" - 400 g tomato puree "Masseria Dauna" - 1 zucchini - 1 red pepper - 1 medium eggplant - Cracked Olives alla Paternese "SoloSole" - Extra virgin olive oil "Valli Trapanesi" DOP - 1 clove of Nubia - Salt from Trapani

- 14/11/2013 -



Fusilli Mancini with potatoes, rigatino and guanciale
Ingredients for 4 people: - 400 g fusilli "Pastificio Mancini" - 2 potatoes - 150 g Rigatino "Cinta Senese" - 150 g guanciale "La Cinta di Guido" - 1 clove of red garlic from Nubia - Pitted Taggiasca olives "Frantoio Marvaldi" - Extra Virgin Olive "Frantoio Marvaldi"

- 30/10/2013 -



Spaghetti alle Vongole (with clams)
Ingredients for 4 people: - 400 g spaghetti "Gragnano in Corsa" - 200 g of DOP San Marzano tomatoes "Agrigenus" - 1 red garlic clove from Nubia - 600 g clams - Extra Virgin Olive Oil Frescolio "Frantoio Cutrera" - 1 small fresh chilli

- 21/10/2013 -



Tuscan Pici all'Agliona and black pork 'Nduja
Ingredients for 4 people: - 500 g of Tuscan Pici "Arconatura" - 6 cloves of red garlic from Nubia - 2 tablespoons black pork 'Nduja "Consorzio Nero di Calabria" - 20 Cobara tomatoes - Extra Virgin Olive Oil Frescolio "Frantoio Cutrera"

- 16/10/2013 -



Spaghetti with fresh Corbara tomatoes
Ingredients for 4 people: - 400 g spaghetti "Pastificio Mancini" - 15 fresh Corbara tomatoes - Red garlic from Nubia - Extra Virgin Olive Oil Frescolio "Frantoio Cutrera" - 1 chilli - Chopped parsley - Salted ricotta and Parmigiano Reggiano

- 09/10/2013 -



Farfalle with Sicilian pesto
Ingredients for 4 people: - 400 g Farfalle "Pastificio Garofalo" - Fresh basil (a large bunch) - 2 chopped garlic cloves from Nubia - 20 shelled almonds from Sicily Castelluzzo - Extra Virgin Olive Oil "BioColombini" - 3 tablespoons Vacche Rosse Parmigiano Reggiano (Pramesan of the milk of the red cow) - Salt from Trapani

- 04/10/2013 -



Paccheri with swordfish eggplant sauce
Ingredients for 4 people: - 400 g paccheri "Benedetto Cavalieri" - 2 aubergines - 300 g swordfish - 250 g cherry tomatoes "Masseria Dauna" - 2 cloves of garlic from Nubia - 1 chilli - Sicilian Extra Virgin Olive Oil from Castelluzzo

- 25/09/2013 -



Spaghettoni with Colatura di Alici di Cetera and chilli
Ingredients for 4 people: - 400 g Spaghettoni "Benedetto Cavallieri" - 2 tablespoons Colatura di Alici "Delfino" (savoury anchovy sauce) - 1 tablespoon bread crumbs - 2 chopped garlic cloves from Nubia - 1 chilli - Extra Virgin Olive Oil "Marvaldi" - Chopped parsley

- 18/09/2013 -



Ruote Pazze Wacky Wheels with sausage, rigatino and porcini mushrooms
Ingredients for 4 people: - 400 g Ruote Pazze "Wacky Wheels" by "Benedetto Cavalieri" - 2 Fresh pork sausages "Al Berlinghetto" - 200 g fresh porcini mushrooms - 100 g Rigatino "La Cinta di Guido" - Extra Virgin Olive Oil Gran Cru "Frantoio Franci" - 1 clove of garlic from Nubia - 600 g tomato sauce "BioColombini" - 1 glass of white wine - 1 fresh chilli

- 17/09/2013 -



Penne with sausage tomato sauce
Ingredients for 4 people: - 400 g penne "Pastificio Gragnano in Corsa" - 250 g tomato sauce "Masseria Dauna" - 2 pork sausages "Al Berlinghetto" - 1 clove of garlic from Nubia - Extra Virgin Olive Oil - salt

- 10/09/2013 -



Beef rolls with primosale - a recipe by Giuseppe
Ingredients: - 10 slices of beef for rolls - 4 tablespoons breadcrumbs - 1 tablespoon grated Parmesan cheese - 20 Sicilian almonds - 1 clove of Nubia - Extra Virgin Olive Oil - 150 g Primosale - 1 glass of white wine - Parsley

- 09/09/2013 -



Porcini Risotto
Ingredients: - 350 g Carnaroli rice "Principato di Lucedio" - 200 g fresh procini mushrooms - 1 liter of bio-broth "well" - 1 red garlic clove from Nubia - Extra Virgin Olive Oil "Villa Magra Grand Cru - Frantoio Franci" - 1 glass of white wine - grated parmigiano - Chopped parsley

- 06/09/2013 -



Trenette with tomatoes, raw ham and fresh pork salamini
Ingredients for 4 people: - 400 g Trenette "Pastificio Mancini" - 150 g of Tuscan raw ham "Macelleria Balestri" - 2 fresh pork salamini "Al Berlinghetto" - 10 semi-dried cherry tomatoes "Oleificio Gulino" - Extra Virgin Olive "Frantoio Marvaldi" - Grana Padano DOP - 1 clove of garlic from Nubia

- 28/08/2013 -



Macaroni with calamari sauce
Ingredients for 4 people: - 400 g macaroni "Pastificio Mancini" - 800 g fresh calamari - 1 glass of white wine - Fresh basil - 700 g tomato sauce "BioColombini" - Extra Virgin Olive Oil from Castelluzzo - 1 fresh chilli - 1 clove of garlic

- 20/08/2013 -



Spaghetti with lobster sauce
Ingredients for 4 people: - 500 g spaghetti "Pastificio Gragnano in Corsa" - 1 lobster - 500 g tomato sauce "Masseria Dauna" - 20 tomatoes in water and salt "Masseria Dauna" - 2 cloves of garlic from Nubia - Chopped parsley - Extra Virgin Olive Oil "Gran Cru Cutrera Necellara del Belice" - Salt from Trapani

- 26/07/2013 -



Macaroni with squid-tomato-sauce
Ingredients for 4 people: - 400 g of Tuscan Maccheroni "Pastificio Martelli" - 400 g tomato puree "BioColombini" - 500 g fresh squid - Organic Extra Virgin Olive Oil "BioColombini" - 1 clove of Nubia - Salt from Trapani - Chopped parsley

- 17/07/2013 -



Pasta alla Norma - A recipe by Patrik
Ingredients: - Penne "Gragnano in Corsa" - 1 eggplant - Cherry tomatoes "Casa Morana" - Salted ricotta - Extra Virgin Olive Oil "Cinta di Guido" - 1 clove of Nubia - Chili

- 16/07/2013 -



Linguine with tuna and tomatoes
Ingredients for 4 people: - 400 g linguine "Pastificio Mancini" - 200 g tomato pieces "Masseria Dauna" - 1 clove of garlic from Nubia - 200 g Mediterranean tuna "Campisi" - Taggiasca Olive "Frantoio Marvaldi" - Extra Virgin Olive "Frantoio Marvaldi" - Ioco di Focu "Conserve Solo Sole" - Salt from Trapani

- 02/07/2013 -



Spaghetti with rigatino, taggiasca  olives and Iocu di Focu
Ingredients for 4 people: - 400 g spaghetti "Pastificio Mancini" - 1 clove garlic - Red Garlic from Nubia - Iocu di Focu "Conserve Solo Sole" - Taggiasca Olive "Frantoio Marvaldi" - 100 g Rigatino "La Cinta di Guido" - Extra virgin olive oil "Frantoio Marvaldi" - 2 teaspoons tomato Capuliato "Casa Morana"

- 17/06/2013 -

Buy

Aglio Rosso di Nubia - PZ. 1 Testa d'Aglio
1.29 €
Aglio Rosso di Nubia - PZ. 5 Testa d'Aglio
6.21 €
25 heads of garlic braid - Aglio Rosso di Nubia
20.70 €
50 heads of garlic braid - Aglio Rosso di Nubia
39.33 €
Aglio Rosso di Nubia kg 50 ( 1000 teste circa )
569.25 €
Sign up for the next promotion for Red garlic from Nubia now. The promotion will be available for registered customers only.
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Today fresh Red garlic from Nubia and Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore has just arrived picked up by our trusted farmer Bartolo of the Agricultural Company Balducco Fulgatore in Nubia (Sicily). Red garlic from Nubia is a variety characterized by an intense red color on the outside and an Allicin content over the average. This last substance is responsible for the garlic pharmacological properties and moreover it gives the typical aroma and intense taste. In fact the red garlic contrasts the development of some bacterias, it helps preventing cardiovascular diseases, regulates the arteries pressure and favorites the lowering of cholesterol percentage in blood. The red garlic from Nubia, thanks to the high content of allicin, contains the peculiarities of this product in a larger quantity than the other kind of garlic from other territories, fro this reason the concession of the PDO certificate is in progress.
Fotografia caricata da OIP
The Red garlic from Nubia, is a very particular kind of garlic due to its red skin and its wealth of beneficial substances. This garlic has marked taste and flavour, moreover it contains the highest percentage of allicin among all garlic varieties.
Fotografia caricata da OIP
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