Store aglione in the fridge or freezer to use it over a long period without waste, preserving all its properties as best as possible.
I discovered aglione during a visit to Arezzo, tasting the famous “pici all’aglione,” a recipe from the Tuscan tradition.
Concerned about potential digestion troubles, I was won over by the delicate flavor and digestibility of aglione, which I now consider a special ingredient.
Naturally, I returned home with two large bulbs of aglione [and a package of pici] and wondered how to store it best to use it over a long period without waste, preserving all its properties as best as possible.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- aglione (bulbs)
Suggested Tools
- Knife paring knife
- Cutting Board
- Container airtight
- Plastic Wrap transparent
- Food Bag
Preparation
Aglione, like common garlic, should be stored in a dry and well-ventilated environment.
To prolong its freshness and have it available for as long as possible, I decided to store a small part in the fridge and the remaining part in the freezer.
Remove the layers of skin covering the aglione head.
Separate the cloves.
Peel each clove: using a sharp knife, make a small cut at the tip of the clove and peel gently until completely peeled.
I stored a small part of aglione in the fridge: a couple of cloves to be consumed soon [within a week at most].
Place the cleaned and peeled cloves in a small airtight container and store them in the fridge.
I stored the remaining part in the freezer to have it available for as long as possible [up to 6 months].
I prepared:
• whole cleaned and peeled cloves;
• cleaned and peeled cloves cut in half;
• cleaned and peeled cloves sliced or in thin slivers;
separated by transparent wrap inside a freezer bag.Take the aglione in the form and quantity needed and add it to your dishes.
Aglione, known for its sweet organoleptic quality, should not be fried but gently stewed with water.
FAQ (Questions and Answers)
What is aglione?
Aglione typical of the Valdichiana belongs to the Alliaceae family like common garlic and onion.
What’s the difference between garlic and aglione?
Characterized by a sweet organoleptic quality, aglione differs from common garlic for:
• much more delicate smell and taste;
consequently, it is gentler on the palate and does not cause unpleasant breath effects, earning it the name “kiss garlic” or “lovers’ garlic”;
• higher digestibility;
• greater versatility.
The bulbs can reach 600-800 grams, and the cloves are large.How is aglione eaten?
Perfect for those who love garlic but desire a less intrusive taste or have digestion issues: aglione is a valid substitute for common garlic in any dish.
Why is aglione so expensive?
Unfortunately, it is not easily available as it is a niche product but can be ordered online.
