The Valdichiana aglione is striking even at first sight: its bulbs and cloves are much larger than those of common garlic. On the palate, however, its character changes. The flavor is softer, sweeter and less pungent, which earned it the nickname "kiss garlic".
A product rescued from oblivion
After a period of sharp decline in cultivation, some producers recovered seeds, techniques and suitable land. The return of the aglione, which began decisively in the 1990s, has become an example of the protection of agricultural biodiversity and of the farming heritage of the valley.
In pici, but not only
The most famous dressing is that for pici all'aglione, where the bulb slowly cooks with tomato and oil until it melts. Its delicacy, however, lends itself to many other uses. Seeking it out in markets, shops and restaurants means tasting a product that has today returned to being a point of pride for the territory.