The history of Aglione begins very early, namely with the Etruscans, the first to colonize Tuscany. The area between Siena and Arezzo can be narrowed down precisely. For centuries, the Aglione has been grown there in family businesses according to an old, proven tradition. You must know that the Aglione can only be found in Tuscany. And that also led, that the Aglione has been included in the list of traditional food products of Tuscany and in the national list of traditional food products since 2016.
If you happen to Montepulciano, Civitella in Valdichiana, Chianciano, Sarteano, you have to try one of the traditional Tuscan dishes of this area and convince yourself of this special garlic: enjoy Pici all’aglione and a glass of Nobile di Montepulciano ... Feel good in Tuscany! Who could resist that?
How can you actually imagine the Aglione?
The tuber, which is usually the size of a palm, can weigh 1,3 to 1,7 lb and has no alliin. That is the sulphurous smell everyone knows from onion and garlic. In addition, the tubers are very white and have an extremely delicate and fine aroma. Aglione is harvested between June and July.
In Tuscan cuisine, the Aglione della Valdichiana is very popular due to its sweet taste, easy digestibility and lack of all the side effects that garlic usually brings with it.
If you feel like trying the Aglione, you can browse the link and try the delicacies conveniently delivered to your home: https://www.passionetoscana.com/?s=aglione&post_type=product
My tip: order Pici pasta at the same time and go for the amazing original Tuscan dish: Pici all’aglione.
Here, the link for Pici Pasta:
... and this is how you can enjoy Tuscany every day, 365 days a year!