What Is Aglione della Valdichiana: History, Characteristics and How to Use It
by Amministratore·
What is Aglione della Valdichiana?
Aglione della Valdichiana is a bulb of the Liliaceae family, known botanically as Allium ampeloprasum var. holmense. Grown only in the Tuscan Valdichiana, it differs from ordinary garlic (Allium sativum) in its remarkable size — up to 15 cm across — and in its mild, sweet flavour.
Where ordinary garlic has 10 to 15 cloves per bulb, Aglione has only 4 to 8, each far larger. That alone makes it easy to recognise.
The history of Aglione della Valdichiana
The first written records of Aglione go back to the 17th century, when it was grown on Valdichiana farms for the family table. Its cultivation has been handed down from one generation of Tuscan farming families to the next.
Aglione and ordinary garlic, side by side
| Characteristic | Aglione della Valdichiana | Ordinary garlic |
|---|---|---|
| Bulb size | 8-15 cm across | 5-7 cm across |
| Number of cloves | 4-8 large cloves | 10-15 small cloves |
| Flavour | Mild, sweet, easy to digest | Strong, pungent, lingering |
| Smell afterwards | Does not linger | Lingers for hours |
| Digestibility | Very good | Can be troublesome |
Why Aglione is special
- A mild flavour: sweet and round, without the bite of ordinary garlic
- No heavy breath: the aroma does not stay with you after the meal
- It goes a long way: a few cloves are enough to dress pasta for four
- Centuries of tradition: grown in the Valdichiana by farming families for at least four hundred years
The recipe for Pici all'Aglione
- Crush 4 or 5 cloves of Aglione and soften them in extra virgin olive oil over a low heat
- Add 400 g of crushed peeled tomatoes and a pinch of chilli
- Simmer gently for 20 to 25 minutes, salting to taste
- Cook the Pici in plenty of salted water (8 to 10 minutes)
- Toss the pasta in the sauce for a minute and serve at once
In our shop you can buy Aglione della Valdichiana, picked by hand and shipped straight from the grower.
