In the kitchen it is present in many traditional Tuscan recipes. Sweeter and much less invasive than garlic, it is essential for pici all’aglione: a very tasty and healthy dish, typical of the Sienese countryside. Once you try it, it’s hard to do without it.
Since ancient times, garlic has been used for healing purposes for tumors and abscesses, for diseases of the circulatory system, malaria, infestations of worms and parasites, for pulmonary disorders, as a disinfectant or purgative, for animal bites and for convulsions, due to exhaustion, migraine, insomnia. It protects against toxins and infections, has a diuretic effect, reduces blood pressure… and more.
Aglione is a variety of Allium ampeloprasum var. Holmense (Mill.) Asch. et Graebn. typical of the Val di Chiana, an area particularly suited to horticulture, which extends between the provinces of Arezzo, Siena and Perugia. The plant is characterized by cloves much larger than those of common garlic, which weigh up to 70-80g, and the bulbs normally exceed 500g.
In the kitchen it is present in many traditional Tuscan recipes. Sweeter and much less invasive than garlic, it is essential for pici all’aglione: a very tasty and healthy dish, typical of the Sienese countryside. Once you try it, it’s hard to do without it.
Since ancient times, garlic has been used for healing purposes for tumors and abscesses, for diseases of the circulatory system, malaria, infestations of worms and parasites, for pulmonary disorders, as a disinfectant or purgative, for animal bites and for convulsions, due to exhaustion, migraine, insomnia. It protects against toxins and infections, has a diuretic effect, reduces blood pressure… and more.
Sweeter and much less invasive than garlic, it is present in many traditional Tuscan recipes. Once you try it, it’s hard to do without it.
The sowing of Aglione takes place between the second half of October and the first half of November by planting the individual segments with the head facing upwards at a regular distance.
During growth, weeds must be eliminated and when the plant begins to sprout, the floral bulb must be eliminated.
Depending on the soil which must be loose, sandy, of medium texture, without stagnation of water but humid in the subsoil, adequate fertilization will be adopted which will allow you to obtain Aglione “heads” of greater or lesser size.
The Aglione harvest takes place between June and July and the product should be stored in a dry, well-ventilated and shaded place away from sunlight.
