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Twelve months of work for one bulb. The sowing, the first leaves, the April shoots, the summer harvest and the slow drying that gives it its sweetness.

The shoot comes before the bulb. The scapes of Aglione della Valdichiana are picked in late April, last a few weeks, and do things in the kitchen the bulb cannot.

The authentic recipe for Pici all'Aglione, exactly as the Tuscan Valdichiana makes it. Simple ingredients, extraordinary flavour. A step-by-step guide.

Everything about Aglione della Valdichiana: its centuries-old history, what makes it unlike ordinary garlic, and the best recipes of the Tuscan tradition.