Aglione wedges from Val di Chiana 200g

Wedges of Aglione from Val di Chiana

When fully dried and ripe, when handling the garlic, it can open and lose its segments

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Aglione is a typical variety of the Tuscan tradition, in particular of the Valdichiana.

. The taste ofagglione is sweeteree much less invasive than that of garlic e for this it is defined:

"THE GARLIC OF THE KISS"

Sweeter and much less invasive than garlic, it is present in many traditional Tuscan recipes.

Once tried it is difficult to do without it.

Description of the Tuscan Aglione

It is a giant garlic, with a much more delicate flavor than other varieties of garlic (aroma without alignment and its derivatives).

It is white in color tending to ivory, with an almost spherical shape and slightly flattened at the poles.

Inside it has six bulbils that are separate and large.

Known since ancient times by the Etruscans and Romans, it was used above all for its therapeutic properties, today Aglione is a niche reality, which risks disappearing completely, for this reason. Sloow Food Tuscany e Sloow Food Montepulciano-Chiusi, have included it as the first element to be protected.

It is an accession at risk of genetic erosion and is registered as a traditional agri-food product of the Tuscany Region (Legislative Decree 173/98 and DM 350/99).

Aglione Property

Since ancient times, garlic has been used for healing purposes for neoplasms and abscesses, for diseases of the circulatory system, malaria, infestations of worms and parasites, for lung ailments, as a disinfectant or purgative, for animal bites and for convulsions, from exhaustion, migraine, insomnia.

It protects against toxins and infections, has a diuretic effect, reduces blood pressure… and more.

Recipes with Aglione

Excellent for flavoring numerous recipes with its delicate and pleasant taste, it finds its maximum expression when it is used in one of the most typical recipes of the area

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 Tuscan pasta
• 5-6 cloves of garlic (about 100-150 g.)
• 500 g. from Fresh Todcano Tomato Pulp
• Extra virgin olive oil

• Parsley to taste
• Spices to taste
• Salt to taste

1. Start with preparing the sauce all'agglione.
2. Peel the garlic cloves, cut them in half and crush them finely.
3. In a pan, pour the extra virgin olive oil, add the chopped garlic and blend with a little water.
4. Cover the pan with a lid and cook over medium heat for about 15 minutes.
5. Once the garlic is softened, use a fork to mash the larger pieces well, until they are finely chopped.
6. Important: do not fry the'agglione, it must be cooked in a sweet and slow way.
7. At this point, add the tomato pulp, parsley, spices to taste and salt.
8. Cover the pan again and simmer the sauce, for about 15-20 minutes, until it has reached the desired consistency.
9. 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 !

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