Aglione
€ 13,00
L’aglione è una varietà di aglio (Allium ampeloprasum) tipica della Toscana, caratterizzata da bulbi molto grandi, sapore delicato e odore meno pungente rispetto all’aglio comune.
5 in stock
Description
Here’s the English translation:
Aglione is a particular type of garlic, scientifically known as Allium ampeloprasum, typical of the Val di Chiana area in Tuscany, Italy.
It differs from common garlic in several key ways:
- Size: the bulbs are much larger and can weigh up to 500–800 grams.
- Flavor: it is much milder and sweeter, lacking the strong sharpness of regular garlic.
- Smell: it has a less pungent aroma and, importantly, does not leave a lingering bad breath.
- Digestibility: it is generally easier to digest.
From a culinary perspective, aglione is especially famous for a traditional Tuscan dish: pici all’aglione, a fresh pasta served with a tomato and aglione-based sauce.
In recent years, it has also become a niche product appreciated in gourmet cuisine and in the promotion of local Italian specialties.
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