In June 2006, by the idea of three “young farmers”, was born Le Aie’s farm.

Combining tradition with new groving techniques we produce Aglio di Voghiera DOP. We select our best seeds, we adopt a drying controlled system (warranty of a long preservation) and we pack our garlic in a noticeable “DOP” way to make it tasting in all its aroma and in all its flavour.

Since May 2010, Aglio di Voghiera DOP was awarded the Protected Designation of Origin by the European Union, better known in the italian acronym DOP.

These goals have been achieved through a close collaboration with the Consortium of Aglio di Voghiera DOP (we are among the founding members), with the Department of Pharmaceutical Sciences (University of Ferrara), and with Check Fruit that is a certifying company recognized by the Ministry of Agriculture for many products with the DOP trademark.

Strict connection with the territory and quality of our garlic have been the driving force behind the entrepreneurial development of Le Aie’s farm. What makes the difference? Despite few years working, our customers appreciate us especially for the transparency we work with; this means that our successful secret is to work in a natural way “in the light of the sun”.