The summer months in Italy welcome many food festivals. Among them, two celebrate Italy's two DOP garlics: Aglio di Voghiera DOP, hailing from the province of Ferrara, in Emilia-Romagna, and Aglio Bianco Polesano DOP, from Polesine, in Veneto. Garlic is an important ingredient in Italian cuisine but it is not used in everything, many still believe it is, as its distinctive taste can sometimes detract from that of other more shy ingredients.