Proceno is famous for a particular variety of garlic called 'Red Garlic of Proceno' cultivates since Etruscan period.
Taste and properties of reg garlic have been known for centuries and it is listed by Slow Food as a typical product of Proceno and Acquapendente.
Perhaps the clay soils, perhaps the microclimate of Proceno conditioned by Monte Amiata, are some of the many factors that contribute to make this variety unique.
In August, Proceno dedicated the Festival of Garlic and Bruschetta (toasted bred) to this delicacy.
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