Aglione della Valdichiana is a garlic variety which is way bigger than common garlic; it also has a different flavour which is more delicate and less long-lasting.

It is a niche product that is deeply tied to the culinary tradition of Valdichiana and Val D’Orcia; it managed to survive extinction, thanks to the works of farms such as Orto Fortunato.

Aglione garlic is ideal as a mirepoix for tomato sauce. The most important thing is not to burn it. Aglione must be thinly sliced and left to simmer at a low temperature, so that it can release its delicious flavour.