The main streets of the town of Monticelli d'Ongina, in the province of Piacenza, just a few kilometers from Cremona, on the first Sunday of October, host an autumn event promoting the main product of its territory: the Aglio Bianco Piacentino.
The ''bianco Piacentino'' variety, known and appreciated in the main international markets, is characterized by its white pulp, fragrant, fleshy, rich in vitamins and mineral salts, exceptional for fineness of aroma. The climatic and environmental conditions, concur to obtain a product of exceptional quality, both for gastronomic and curative purposes.
Monticelli on these days turns into the capital of garlic, with music, scents and merriment. Typical products from the land of Piacenza are displayed in the markets and on the food stands, recalling the atmosphere of the past and agricultural tradition.
