Organic Garlic

The gentle giant of Valdichiana: delicate flavor, highly digestible, and no bad breath.

A soft, enveloping aroma that caresses the palate without ever overpowering it: the secret of traditional Tuscan pici.

Organic Garlic: Authenticity and Artisanal Flavor

Organic Aglione is one of the most surprising treasures of Italian horticulture: its imposing bulbs, which can weigh over 500 grams, contain a few large, white cloves with an incredibly delicate flavor. Despite its name, botanically it is not a common garlic but a unique variety, preserving its aroma while eliminating its more aggressive aspects: no pungent aftertaste, no heaviness, no unpleasant breath. It is not for nothing that it is nicknamed "kissing garlic." Grown according to the principles of organic farming, without pesticides or synthetic chemicals, it is the perfect choice for those who love the taste of garlic but have never come to terms with its intensity.
 
 
 

The roots of this Aglione are deep in tradition

The home of the garlic is the Valdichiana, the fertile valley between Tuscany and Umbria that the Etruscans reclaimed and cultivated, and some scholars trace the presence of this giant bulb in the area back to that time. For centuries, it was the heart of one of the most famous dishes of Tuscan peasant cuisine: pici all'aglione, a pasta made from water and flour, hand-rolled by housewives and topped with a sauce in which garlic gently melts into the tomato. Toward the end of the 20th century, this crop was at risk of extinction, surviving only in the gardens of a few farmers; today, it is experiencing a well-deserved renaissance and has once again become the gastronomic symbol of an entire valley.
 
 
 

Choosing organic garlic means taking care of yourself

The great advantage of aglione is its extraordinary digestibility: it contains much lower amounts of alliin than regular garlic, making it gentle on the stomach and suitable even for those who usually avoid garlic for tolerance reasons. However, it retains the benefits of its botanical family: sulfur compounds with antioxidant properties, vitamin C, B vitamins, and minerals such as potassium and phosphorus. Tuscan folk tradition has always attributed beneficial properties to it for circulation and natural defenses. Choosing organic means enjoying all this gentleness in its purest form.
 
 
 

How to Best Use: Organic Garlic

• TRADITIONAL PICI WITH GARLIC — The dish that made him legendary: gently melt the chopped garlic in a pan, add Organic tomato puree crushing them with a fork and seasoning them Pici with Organic Ancient GrainsValdichiana on a plate, with just three ingredients.
• MARINATING FOR MEATS AND GRILLS — Thanks to its sweetness, garlic flavours meat without covering it: crush it with oil and herbs to marinate the Organic Sausage from Tuscia before grilling, and accompanied with a glass of Organic Chianti DOCG for a Tuscan-flavored lunch.
• GARLIC BUTTER — A secret condiment to always keep in the fridge: mix the finely chopped garlic with the Organic butter soft and a grind of Organic Tellicherry Black Peppercorns: sublime on warm crostini, on lightly seared steaks or to stir into pasta.

Food container

Store garlic in a cool, dry, and ventilated place, away from direct light: whole heads will keep for several weeks. Once the head is opened, consume the remaining cloves quickly, or chop them and cover them in oil in a jar in the refrigerator, ready to use in your sauces.
 
 

 
 
Classic Recipe: Pici all'Aglione

I PICI ALL'AGLIONE  a long Tuscan pasta shape, which is traditionally served with the Aglione sauce.

Preparation: Easy

Times: 30min

Doses: 4/6 people

• 500 g. from Pici with organic ancient grains
• 5-6 cloves of garlic (about 100-150 g.)
• 500 g. from Organic Tomato Pulp
• Organic extra virgin olive oil

• Organic dried parsley 
• Spices to taste
• Salt to taste

Procedure:

• Start with preparing the sauce all'agglione.
• Peel the garlic cloves, cut them in half and crush them finely.
• In a pan, pour the extra virgin olive oil, add the chopped garlic and blend with a little water.
• Cover the pan with a lid and cook over medium heat for about 15 minutes.
• Once the garlic is softened, use a fork to mash the larger pieces well, until they are finely chopped.
• Important: do not fry the'agglione, it must be cooked in a sweet and slow way.
• At this point, add the tomato pulp, parsley, spices to taste and salt.
• Cover the pan again and simmer the sauce, for about 15-20 minutes, until it has reached the desired consistency.
• In the meantime, cook the small in abundant salted water. Drain them and cook until pasta is and sauté in a pan over high heat for a few minutes before serving.

ENJOY YOUR MEAL !

 
 

 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp

Related