Queen's Garlic
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Queen's Garlic
Eleonora Cunaccia from Madonna di Campiglio is our last great discovery. She defines herself as “a nomadic picker”. She left her first job, the high restoration, a couple of years ago for her second biggest passion: the mountain. She started to pick herbs up in the “Adamello Brenta” Natural Park, inside the heart of the Dolomites. Every day for three mounths (from April to July), always on her own, she devotes herself to the picking of rare herbs which grow spontaneously. She does not even go back home and spends the whole night walking around the mountain. Her brother Gianni, who is a successful chef, waits for her down in the valley, getting from her herbs some original and tasty jewels.
Sgrizoi condiment, Queen’s garlic, Hops, Buonenrico, Water-Cress, are just some of them. The brother’s first aim is the creation of unique fragrances and aromas for new sauces and condiments, only using extra virgin olive oil and, in certain cases, a few drops of vinegar to help their conservation.
Our lady of the Dolomites is particularly fond of the Queen’s Garlic. It is an aromatic herb of the lily family whose flowers only are used to make this product and which can be found at an altitude of over 2.200 m., reason why it will never be as strong as a garlic sauce. Its taste is surprisingly delicate, slightly truffled, and reminds us of musk and asparagus. Very versatile, can be added to salamis, cured meats, cheeses as well as polenta (maize porridge) and mushrooms. Our friend Eleonora likes it just as an accompaniment to boiled potatoes. Trust her!