In Val di Chiana, that stretch of Tuscany nestled between Arezzo, Siena, and nearby Umbria, there exists a vegetable that has been carefully guarded by local farming families for centuries: the aglione. A bulb as large as a fist, with a sweet and enveloping flavor, so delicate that even those who cannot stand common garlic end up falling in love with it.
For a long time, the aglione remained a secret of Tuscan farming tradition, passed down from generation to generation almost like a family heirloom. Today, finally, this extraordinary vegetable is experiencing a well-deserved rediscovery, having been included in the list of Traditional Italian Agri-food Products (PAT) of the Tuscany Region.
If you want to discover everything about this gastronomic treasure – or better yet, if you want to grow it in your garden – you are in the right place. In this complete guide, we will tell you the story of the aglione, its properties, how to successfully cultivate it, and how to use it in the kitchen to enhance your dishes.
In particular, in this article we will see:
- What is the aglione of Val di Chiana and why is it so special
- The differences between aglione and common garlic
- Nutritional properties and health benefits
- How to cultivate aglione in your garden
- Ideal climate and soil
- When to plant the bulbs
- Sowing and spacing
- Fertilization and irrigation
- Harvesting and storage
- Aglione in the kitchen: recipes and pairings
- Where to find aglione bulbs for planting
🧄 Discover the collection of Garlic and Aglione Bulbs at Millstore
What is the aglione of Val di Chiana and why is it so special
The aglione (Allium ampeloprasum var. holmense) is a relative of common garlic but belongs to a different species, closer to the leek. This botanical distinction is not just a detail: it is precisely what explains its unique characteristics.
At first glance, the aglione impresses with its impressive size: a single bulb can reach 10-15 cm in diameter and weigh up to 300-500 grams. Each bulb consists of a few very large cloves (generally 4-6), unlike common garlic which has many more and smaller cloves.
The outer skin varies from white to pink, while the inner flesh is white, meaty, and juicy. But the real magic lies in the flavor: the aglione is incredibly sweet and delicate, devoid of the aggressiveness typical of garlic that often "sits heavy on the stomach" and that many people find hard to digest.
The secret? The aglione contains very low amounts of allicin, the substance responsible for the pungent flavor and typical garlic breath. This makes it perfect for those who love the taste of garlic but not its consequences.
The differences between aglione and common garlic
To better understand what makes the aglione so different, here is a direct comparison with common garlic (Allium sativum):
- Size: the aglione is 5-10 times larger than common garlic.
- Number of cloves: 4-6 large cloves in aglione, 10-20 small cloves in common garlic.
- Flavor: sweet, delicate, and digestible in aglione; pungent and persistent in common garlic.
- Breath: the aglione does not leave the typical "garlic breath" thanks to its low allicin content.
- Digestibility: excellent for aglione, problematic for many people with common garlic.
- Botanical species: the aglione is an Allium ampeloprasum, while garlic is an Allium sativum. They are relatives, not the same plant.
- Storage: the aglione does not keep as long as garlic (3-4 months), precisely because it contains more water and fewer antimicrobial substances.
Nutritional properties and health benefits
The aglione is not just a tasty ingredient, but also a true ally for your health. Like all Allium, it is rich in valuable bioactive substances.
Here are the main benefits you should know:
- Rich in antioxidants: combats free radicals and protects cells from aging.
- Anti-inflammatory properties: the sulfur compounds present in aglione help reduce inflammation in the body.
- Support for the cardiovascular system: helps improve blood circulation and keep cholesterol levels in check.
- Boosts the immune system: the vitamins (especially vitamin C and B vitamins) and minerals (potassium, phosphorus, calcium) contained in aglione support the body's natural defenses.
- Digestive properties: unlike common garlic, aglione aids digestion rather than weighing it down, making it suitable even for those with a sensitive stomach.
- Antibacterial properties: although to a lesser extent than common garlic, it maintains good antimicrobial activity.
From a caloric standpoint, aglione is a light food: about 40-50 kcal per 100 grams, with a good fiber content and virtually no fat.
How to cultivate aglione in your garden
The good news is that aglione is a hardy and resilient plant, relatively easy to cultivate even if you don't have much experience. The cultivation is similar to that of common garlic, but with some important differences to keep in mind.
Ideal climate and soil
The aglione is native to Val di Chiana, a hilly area with a temperate Mediterranean climate: hot summers and relatively mild winters. However, it is a more adaptable plant than one might think and can be successfully cultivated in much of central-southern Italy and, with the right precautions, even in the North.
The ideal soil is:
- Well-drained: aglione does not tolerate water stagnation, which causes bulb rot.
- Loose and soft: sandy or medium-textured soils are perfect. If your soil is clayey, you will need to work it deeply and add sand or draining material.
- Neutral or slightly alkaline pH: between 6.5 and 7.5.
- Rich in organic matter: aglione is a nutrient-demanding vegetable, so the soil needs to be well prepared.
When to plant the bulbs
Aglione propagates through bulbs (the cloves of the bulb), not by seed. The planting period varies depending on the area:
- Central-Southern Italy: from October to December. Autumn planting is traditional and allows the bulb to take advantage of winter rains for rooting.
- Northern Italy: from February to March, to avoid damage to the bulbs from severe frosts. Alternatively, you can plant in autumn, protecting the soil with good mulching.
Harvesting generally occurs between June and July, when the leaves begin to yellow.
Sowing and spacing
For planting the bulbs, follow these guidelines:
- Choose healthy, firm, and good-sized bulbs (at least 20-30 grams each). The larger the bulb, the larger the bulb you will obtain.
- Plant the bulbs with the point facing up, at a depth of about 5-8 cm.
- Maintain a distance of 25-30 cm in the row and 40-50 cm between rows. Aglione needs space to develop its large bulbs.
- After planting, cover with soil and press lightly.
Fertilization and irrigation
Aglione is a rather demanding vegetable in terms of nutrients. To obtain large and flavorful bulbs, you will need to carefully manage fertilization:
- Base fertilization: before planting, incorporate mature compost or organic pelletized manure into the soil at a rate of 3-4 kg per square meter. Work it into the top 20 cm of soil.
- Top dressing: at the end of winter, when the plant resumes vegetative activity, distribute a fertilizer rich in potassium and phosphorus to promote bulb development.
- Avoid excess nitrogen: too much nitrogen promotes leaf growth at the expense of the bulb.
Regarding irrigation:
- During autumn and winter, aglione generally does not require additional irrigation; natural rains are sufficient.
- In spring, if the weather is particularly dry, water moderately, avoiding wetting the leaves (drip irrigation is better).
- Completely suspend irrigation at least 2-3 weeks before harvesting, to allow the bulbs to dry and store better.
Harvesting and storage
The timing of the harvest is crucial for the quality of your aglione. Here’s how to proceed:
When to harvest: harvesting takes place between June and July, when about 50-70% of the leaves have yellowed. If you wait too long, the bulb will "open" to the ground and will not store well. If you harvest too early, the bulb will not have reached maximum size.
How to harvest: use a fork to gently lift the clump of soil under the plant, without damaging the bulbs. Avoid pulling the leaves to extract the bulb.
Drying: after harvesting, leave the bulbs to dry in the shade, in a ventilated place, for 10-15 days. You can braid them or place them on racks.
Storage: aglione keeps for about 3-4 months in a cool, dry, and dark environment. The duration is shorter than that of common garlic due to its higher water content. For longer storage, you can freeze the peeled cloves or prepare oil preserves.
Aglione in the kitchen: recipes and pairings
In the kitchen, aglione is an extraordinarily versatile ingredient. Its sweet and enveloping flavor makes it suitable for preparations where common garlic would be too aggressive.
Pici with aglione: the symbolic dish
The most famous recipe is undoubtedly that of pici with aglione, the iconic dish of Val di Chiana. Pici are handmade fresh pasta, similar to irregular spaghetti, dressed with a very simple sauce made from aglione, peeled tomatoes, extra virgin olive oil, and chili pepper. The simplicity of the ingredients enhances the unique flavor of aglione.
Other uses in the kitchen
- Raw: thinly sliced in summer salads, where its sweet flavor does not overpower other ingredients.
- In the pan: as an aromatic base for sauces, risottos, and soups. It gently sautés in oil without needing to be removed before serving, as is often done with common garlic.
- Baked: whole, wrapped in aluminum foil with a drizzle of oil, it becomes a soft and sweet cream to spread on toasted bread.
- With meats: perfect for flavoring roasts, chops, chicken, and rabbit.
- With fish: ideal for spaghetti with clams, fish soup, or shellfish, where its delicate taste does not overshadow the flavor of the sea.
- In preserves: in oil or as a cream, to have aglione available all year round.
Where to find aglione bulbs for planting
If you want to grow aglione in your garden, the first essential step is to obtain quality planting bulbs. Being a traditional variety with limited distribution, it is not always easy to find certified and healthy bulbs.
Turning to a specialized and reliable retailer ensures that you receive healthy, vital bulbs of the correct variety. In the Garlic Bulbs section of Millstore, you can find quality selections, ready for planting.
If you would like personalized advice on cultivating aglione, the ideal planting period for your area, or how to best prepare the soil, Millstore experts are at your disposal by phone, email, WhatsApp, or through the website chat to answer all your questions and guide you step by step in this culinary adventure.
🧄 Discover the selection of Garlic and Aglione Bulbs at Millstore