Price range: 6.00 € through 30.00 €
This cream in an excellent base for making pasta, rice, creamy soups and crostini.
Aglione is a variety of Allium ampeloprasum var. Holmense (Mill.) Asch. et Graebn., typical of the
Chiana, an area particularly well-suited to market gardening, which stretches across the provinces of Arezzo
Siena. The plant is characterised by cloves that are much larger than those of common garlic, which can reach
weigh 70–80g, and the bulbs usually exceed 500g.
Milder and much less pungent than garlic – in fact, it is known as ‘Aglione del Bacio’ – it is found in many r
a Tuscan tradition. Once you’ve tried it, it’s hard to do without it.
Bulb: Since ancient times, Taglio has been used for medicinal purposes to treat tumours and abscesses, as well as for various illnesses
of the circulatory system, malaria, worm and parasite infections, and for lung disorders, such as
or as a purgative; for animal bites and convulsions; for exhaustion, migraine and insomnia. Prote
toxins and infections; it has a diuretic effect, lowers blood pressure… and more.
