Aglione is the giant garlic of the Valdichiana, a local variety that will surprise you with its mildness. Forget the regular garlic that hits your nose and leaves you with dragon breath. Aglione is much easier to digest and its taste is subtle, almost sweet. You'll come across it mainly in pici all'aglione, an iconic dish of the region. It's a key ingredient of local cuisine, a kind of taste marker that tells you that you really are in the Maremma or the surrounding area. If you see it on the menu, it's a sign of authentic cooking.
Français Français 
Italiano
English
Polski
Português do Brasil
Nederlands
Español
Deutsch
