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Food and Wine

Aglione della Valdichiana

Delicately flavored garlic

Aglione della Valdichiana is produced in this area of Tuscany for centuries.

This is a substantial sized garlic, can weigh 800 grams, and the characteristic aroma due to the absence of allina and white in colour, tending to ivory. The Garlic of the Valdichiana is used in Tuscan cuisine has always, and is well loved for its particular organoleptic properties, the sweet taste and ease of digestibility.

The history of Aglione can be traced back to the Etruscans and its cultivation went slowly to decline in the years ' 60. Fortunately, in the Valdichiana, survived the small cultivations which meant that the family tradition was maintained. In recent years production has taken off and the territory purely interested in cultivation falls within the area between Siena and Arezzo. In particular, in the towns of Montepulciano, Civitella in Val di Chiana, Torrita di Siena, Sinalunga, Chiusi, Chianciano, San Casciano dei Bagni, Sarteano, Cetona, Foiano della Chiana, Cortona and others.

The terrain best suited to the cultivation of Aglione is sandy and not too humid; the collection takes place in summer, between June and July and storage takes place in a dry, ventilated and away from direct sunlight.

Aglione, from 2016, was included in the list of "Prodotti Agroalimentari Tradizionali della Regione Toscana" and in "Lista Nazionale dei Prodotti Agroalimentari Tradizionali".

 

albero detail
from the same territory