The Nubia red garlic was recognized in 2002 as a Slow Food Presidium, the name comes from a small quarter of Paceco in the province of Trapani. The production area includes the town of Trapani, part of the towns of Trapani, Erice, Marsala, Salemi.

The production takes place according to ancient traditions for both the sowing and the harvest. The red garlic is grown on land dark, dry and clay, in rotation with melon, beans and wheat. The seeds are sown from December to the first half of February, depending on weather conditions. The bulbs are harvested in the early days of the month of June, in the cool hours of the night or in the morning so that the leaves, being more humid, permit, then the manual labor of weaving plants.

According to tradition, garlic is packed in very large braids formed by one hundred bulbs, hanging from balconies or placed in cellars or warehouses.