Aglione, unlike common garlic, is characterized by its digestibility, versatility and, above all…. it is kiss-proof!
Aglione sown and harvested by hand, NATURALLY ORGANIC!
A dispassionate piece of advice: avoid cooking it too much, so as not to cause it to lose its fantastic properties.
Excellent for making sauces, soups or sauces to season meat and fish.
To be stored in the dark in a cool, dry place.
Reservations open starting from April 1st
To reach the required weight, garlic cloves will be used in addition to the whole garments
AGLIONE SAUCE FROM MOLINO DELL’ANTIRATA (Video recipe)
Molino dell’Antirata’s garlic sauce is made with just a few ingredients (tomato, olive oil, salt and, of course, garlic), all strictly organic.
From the name you might assume that it is a giant garlic, but it is not. It’s true, at first glance it seems so by placing them next to each other and comparing their shape. In reality it is a distinct botanical species; one could hazard the hypothesis that it is the progenitor of the current leek. Its color is ivory and reaches a weight of 500 grams or more, producing a head with a maximum of six segments, covered with a very resistant cuticle.
What distinguishes it most from garlic is its flavor and digestibility: being free of alliin, the molecule that gives garlic its typical flavour, it does not leave the aftertaste that distinguishes it. For this reason, Aglione has earned the reputation of “kissing garlic”. Again due to the absence of alliin, Aglione is a more digestible product.
Quantità
1 kg approximately, 250 g approximately, 500 g approximately
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