Aglione is characteristic of the Valdichiana area, located between Umbria and Tuscany, and was rediscovered at the beginning of the 90ties. Its weight varies between 200 and 800 grams with a diameter that can easily reach 10 cm. What makes it so special are its organoleptic properties, very different from the ones of its smaller cousin garlic. Thanks to the absence of alliin (a sulfoxide that is a natural constituent of fresh garlic and which is responsible for its smell) and the low sulfur compounds, it is easily digestible, it leaves no aftertaste, and no heavy breath.
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