Nicastro pink garlic joins Slow Food Presidium

The Nicastro pink garlic, a historical product from Lamezia Terme in Calabria, has officially been recognized as a new Slow Food Presidium. The variety is distinguished by its light pink hues and a delicate flavor that allows it to be consumed even raw.

During its debut at the Salone del Gusto – Terra Madre in Turin, producers reported high demand due to the garlic's intense, pleasant aroma. Despite its popularity, cultivation is declining because the bulbs are delicate and require intensive manual labor.

A formal presentation was held at the San Domenico Monumental Complex in Lamezia Terme, attended by regional authorities, Slow Food representatives, and local producers. The event featured show cooking demonstrations using the garlic alongside other local products and Calabrian wines.