Most people are familiar with the strong and long-lasting smell that garlic leaves in the mouth, which can be quite unpleasant, particularly during social occasions like a first date. However, not everyone is aware that Italy is home to a variety of garlic known for its sweeter and milder flavor, earning it the charming nickname “the kissing garlic”, or “garlic of lovers” too.
This unique variety is called Valdichiana aglione, and it’s not your typical garlic – it’s actually a type of leek. It boasts an ivory color and can have anywhere from 2 to 8 cloves, reaching a weight of 600-800 grams! Its substantial size is why it’s referred to as “aglione”, which translates to “big garlic”.
Nearly facing extinction, the aglione was rediscovered in the 1990s by a small group of farmers. In 2017, these farmers banded together to form an association aimed at protecting and promoting the Valdichiana aglione. News of its remarkable qualities spread worldwide, garnering attention even from publications like The Guardian.
Why is The Kissing Garlic so Particular?
The Valdichiana aglione belongs to the Allium Amploprasum var. holmense species, distinct from the garlic species Allium sativum. Its popularity and uniqueness stem from its organoleptic properties. The secret behind its nickname lies in the absence of alliin, the compound responsible for the potent and enduring flavor found in regular garlic. This difference sets the aglione apart from its more pungent counterpart (no more worries about garlic breath!) and also affects its digestibility.
Analyses conducted by the University of Pisa have revealed significant disparities between garlic and aglione. The aglione boasts reduced fiber content compared to garlic, making it more appealing for easier digestion. Moreover, its total phenol content was found to be approximately double that of garlic, suggesting a higher antioxidant potential. Additionally, metabolomic screening uncovered the presence of various antimicrobial, anti-tumor, and anti-inflammatory molecules, with aglione showing higher representation in these beneficial compounds.
The Aglione Comeback
The kissing garlic thrives in the Val di Chiana and parts of the Val d’Orcia, spanning the provinces of Arezzo and Siena in Tuscany, and partially extending into Perugia and Terni, in Umbria. It flourishes thanks to the unique soil composition that imparts distinct flavor characteristics to the bulbs forming in spring. Once nearly extinct, with production dwindling to mere self-consumption levels, this garlic variety has seen a remarkable comeback in recent years.
It seems that the first to cultivate this variety were the Etruscans, after a long selection process. Why its cultivation was abandoned from the Second World War to the 1990s? Due to market rules, given that an aglione field produces a fifth less than a conventional one; furthermore, it requires more manpower and therefore more costs.
While farms dedicated to its cultivation remain scarce, their numbers are expected to rise steadily due to the growing interest in this regional specialty. Currently classified in Italy as a “traditional agri-food product”, it’s only a matter of time before it earns Protected Designation of Origin status. Discerning chefs and consumers alike have recognized the superiority of aglione over conventional garlic. Once they experience its delicate flavor and kiss-friendly properties, they find it indispensable.
Garlic holds a significant place in Italian cuisine, prized for its versatility. However, its strong odor often leads it to be sidelined. With aglione, it’s a different story entirely – it leaves no lingering pungency in the mouth, making it “kiss-proof” and highly desirable for culinary use.
Culinary Use of The Kissing Garlic
Compared to regular garlic, aglione is milder, less pungent, and easier to digest, making it increasingly favored by Italian chefs. One standout dish featuring the kissing garlic is the renowned “pici all’aglione”, a simple yet flavorful tomato sauce infused with crushed aglione, creating a rich, almost pulpy texture.
While sauces and pesto are classic recipes showcasing this authentic ingredient, there’s ample room for creativity to fully enhance its flavor. Aglione’s versatility allows it to be incorporated as both an ingredient and a seasoning. For instance, it can be blended with oil, chili pepper, and fresh parsley leaves to create a delectable emulsion. Additionally, its sprouts are perfect for enhancing soups, salads, and fried dishes, offering a unique twist to various culinary creations.