Aglione Valdichiana (1 Kg.)

Aglione from Valdichiana (1 Kg.)

Aglione from Valdichiana harvested in 2023.

Cultivated and shipped from Valdichiana Aretina.

Why is garlic from Valdichiana so particular?

Its qualities depend on the organoleptic substances. This giant garlic plant is typical of the Valdichiana and has been used in the typical local cuisine for a long time. Its success and uniqueness are closely linked to its organoleptic properties. The real secret of the Valdichiana garlic is the lack of alliin, the typical substance of normal garlic which gives it that strong, pungent and lasting flavour. This absence makes the product very different from its "little brother" and the difference also concerns digestibility. The use of garlic in Tuscan recipes makes food much more digestible and less invasive, it is a perfect product to give flavor to dishes without being too heavy on the stomach. In Tuscan cuisine it is present in many traditional recipes. Sweeter and much less invasive than garlic, it is essential for pici all'aglione: a very tasty dish typical of the Arezzo Senese countryside. Once you try it, it's hard to do without it.

Aglione is a variety of Allium ampeloprasum var. Holmense (Mill.) Asch. and Graebn. which extends between the provinces of Arezzo and Siena. The plant is characterized by cloves much larger than those of common garlic, which weigh 70-80g, the heads can reach up to 800g.