Alberto Giorgi is a local farmer and a small producer of aglione. He grows fruit, vegetables and aglione -garlic- in the Valdichiana valley. His farms are located in Montepulciano and Chianciano.
Every Wednesday and Friday morning is a farmers’ market in Montallese. Alberto is always there with his market stall to sell fresh vegetables and fruits. His prices for the local food are good value for money!
Montallese is located in the province of Chiusi. It is a small village along the road.
Aglione is a giant garlic variety from the “Valdichiana Senese” area. The aglione is also called the “aglio del bacio” (kissing garlic). This garlic is mild, odourless and easy to digest.
The weight is about 50 gram to 1-2 kilos. But 1-2 kilos is more the exception rather than the rule.
Every year the seeds of the aglione (which are about 4-5 cm in size) are sown in September. The aglione bulbs are ready to harvest in June. Climate plays a crucial role at harvest time of the aglione. Many rainfall, pests and diseases can affect the garlic crop.
After the harvest time the garlic should be left out in the sun. The giant garlic is still green. Subsequently store your aglione in a dry and well ventilated place. You can last aglione for one year after it’s harvested, on the condition that the garlic is being kept in a dry and shady place.
Note: humidity can lead to damage of the aglione.
Flavor for foods
You can use aglione as a normal ingredient in all kinds of food dishes, such as sauces, dressings, vegetables, stews and meats.
The two most famous local pasta dishes from the Valdichiana are: Pici all’Aglione (pasta i pici with tomato-garlic sauce) and Pici con le Bricciole (pasta i pici with breadcrumbs).
This is excellent food you need to try when in Tuscany!