By |24 maggio, 2016|Press|


How Italy discovered the kissing garlic. Discovering the virtues of aglione

A construction engineer, Alessandro Guagni, and a commercial lawyer, Lorenzo Bianchi, have devoted the past three years cultivating a special giant variety of garlic, known in Italian as aglione – literally, “big garlic”. One bulb of aglione weights from 300 to 800 grams, about 10 times as big as normal garlic, and, as it hasn’t a very strong flavour,  it was never considered very useful for cooking, but the two growers found that it has a specific quality that can appeal a lot customers around the world. Aglione is odourless. […]

By |14 maggio, 2016|Press, Video|


Min. 16′20″ (video)

By |12 maggio, 2016|Press|


KissinGarlic: l’aglio a prova di bacio “salvato” da una coppia di amici.

La scoperta di un’eccellenza quasi scomparsa si trasforma in un’idea di marketing: ecco la storia di Lorenzo e Alessandro. Due amici e una sfida: coltivare e vendere un aglio a prova di bacio: il kissinGarlic. È la storia di Lorenzo Bianchi (Roma, ‘69), avvocato e Alessandro Guagni (Roma, ‘70), ingegnere edile e imprenditore che, tre anni fa, si sono lanciati in un’avventura: tentare di far rivivere piante perdute. […]

By |5 maggio, 2016|Press|


Modern farmer

Avvocati, ingegneri, musicisti cambiano vita e scelgono l’agricoltura. Chi sono e come ce l’hano fatta.


By |4 maggio, 2016|Press|


Odorless garlic that won’t lead to bad breath

Aglione – once thought to be an extinct type of garlic – was brought to life by two entrepreneurs. The pair believes it is a variety that could be the key to enjoying garlic-based food without the after effects of bad breath. Entrepreneurs-slash-cultivators Alessandro Guagni and Lorenzo Bianchi said the resurrected type of garlic is sweet, easy to digest, and is odorless. They call it the “kissing garlic.” “The taste was very good and very light so we thought about the possibility of reintroducing it in the market,” said Guagni, quoted by the Medical Daily.