Sugo all'aglione. L'aglione is a variety of garlic rediscovered relatively recently, characterized by large size and a milder, more delicate flavor compared to other types of garlic. Sweeter and much less invasive than regular garlic, it is present in many traditional Tuscan recipes. Once tried, it is hard to do without. The base of the sauce is clearly tomato, and in Tuscany the classic pairing is with Tuscan pici, a perfect combination to savor a traditional Tuscan dish. Characteristics of aglione: among the most notable features of aglione are its high digestibility and delicate flavor, which is why in cooking the flower is used for salads and omelets or to make creams, jams, mustards, and even ice cream. Unfortunately, the product is available only for a limited period of the year: it is planted in early autumn, harvested usually in June, and sales continue until December.
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Sugo all'aglione. L'aglione is a variety of garlic rediscovered relatively recently, characterized by large size and a milder, more delicate flavor compared to other types of garlic. Sweeter and much less invasive than regular garlic, it is present in many traditional Tuscan recipes. Once tried, it is hard to do without. The base of the sauce is clearly tomato, and in Tuscany the classic pairing is with Tuscan pici, a perfect combination to savor a traditional Tuscan dish. Characteristics of aglione: among the most notable features of aglione are its high digestibility and delicate flavor, which is why in cooking the flower is used for salads and omelets or to make creams, jams, mustards, and even ice cream. Unfortunately, the product is available only for a limited period of the year: it is planted in early autumn, harvested usually in June, and sales continue until December.
