Aglione (giant garlic)
Aglione is the mild, large-cloved garlic associated with the Valdichiana and its pici sauce.
- Italian name
- Aglione della Valdichiana
- Culinary home
- Southern Tuscany
- Try it in
- Pici all’aglione
At the table
Let the sauce introduce you to the ingredient: pici all’aglione puts this gentle garlic alongside tomato and thick, hand-rolled pasta. Visit Tuscany places the dish in the cooking of the Valdichiana and Val d’Orcia.
Our suggestion: keep the rest of the plate simple so the garlic remains recognizable.
Cook with it
Aglione by name
Look for aglione della Valdichiana when following a recipe that specifies it. Ordinary garlic quantities do not establish a reliable weight-for-weight substitution for these large cloves.
