Cloves of Aglione della Valdichiana, 500 gr
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Cloves of Aglione della Valdichiana, 500 gr

It's not garlic, it's Aglione!

Between garlic and garlic, the difference is not only in size; it is not that by growing more garlic we can consider it "aglione". The botanical name of aglione is Allium ampeloprasum var. Holmense, and is considered a progenitor of the leek, while the common garlic is known as Allium sativum, it is therefore precisely different plants. However, certain characteristics are similar where the typical aroma of garlic is much more delicate in Aglione because it is free of allicin. Thus we have an ingredient that appeals to most different palates and that is digestible by all, and can be used in large quantities and in fact with the Aglione the typical sauce is made with which to season pici, the traditional local long pasta. The garlic can also be chosen as an ingredient to make meatballs, for pizza and bruschetta.

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Aglione della Valdichiana is a typical Tuscan vegetable that combines the characteristic flavor and aromas of garlic with a very delicate aroma, given the absence of allicin among its active ingredients. The garlic is not a larger garlic but it is really a different plant from the common garlic; in fact the scientific name of the aglion is Allium ampeloprasum var. Holmense while that of garlic is Allium sativum; aglione is related to leek (with which it shares the refinement of taste); therefore it can be used to prepare recipes suitable for the most diverse palates without fearing that some of your guests will not digest the dish.

The most famous traditional recipe in which aglione is used is certainly "pici with garlic sauce": pici are a typical Tuscan pasta, large spaghetti, and are seasoned with a very simple (but very tasty) red sauce of tomatoes and garlic. However, aglione is an ingredient that you can also choose for many other recipes: excellent on pizza and bruschetta; to make meatballs with bread soaked in milk and meat; in cold vegetable soups or with potatoes.

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