/2016

By |25 aprile, 2016|Press|

NEWS 24

Giant variety known as aglione is milder, odourless and easy to digest, say pair who have spent three years cultivating cropHelp is on the way for cooks and diners who love the taste of garlic but hold back from eating it for fear it will cause bad breath and indigestion.An unlikely Roman duo, a construction engineer and a commercial lawyer, have spent the past three years cultivating a special giant variety of garlic that used to be prevalent in Tuscany but has not been produced in large quantities for 40 years. […]

By |25 aprile, 2016|Press|

OBSEV

Bypass Stinky Breath & Kiss Someone Guilt Free with This New Garlic Strain

Love the taste of garlic but hate the way it makes your breath wreak?! Thanks to two Italian entrepreneurs, you can now eat the pungent bulb and make out with your significant other, completely guilt free. Alessandro Guagni and Lorenzo Bianchi, a construction engineer and a commercial lawyer, have spent the past three years perfecting a variety of garlic that possesses a milder flavor and odorless scent. Aptly named “KissinGarlic” by the duo, the strain of garlic is easily digested and doesn’t cause the usual bad breath. Hallelujah. […]

By |25 aprile, 2016|Press|

BRIEFREPORT

Italian entrepreneurs hope diners will get their teeth into ‘kissing garlic’

Help is on the way for cooks and diners who love the taste of garlic but hold back from eating it for fear it will cause bad breath and indigestion. An unlikely Roman duo, a construction engineer and a commercial lawyer, have spent the past three years cultivating a special giant variety of garlic that used to be prevalent in Tuscany but has not been produced in large quantities for 40 years. The garlic, known in Italian as aglione, has a milder flavour, is odourless and easy to digest, say the two entrepreneurs, Alessandro Guagni and Lorenzo Bianchi.
With just a few months to go before […]

By |25 aprile, 2016|Press|

NEWYORK NEWS GRIO

Aglione kissing garlic that has a milder flavour and is odourless to have first harvest

  • Unorthodox culinary couple have cultivated a long forgotten type of garlic
  • Called Aglione, the bulbs come with a lighter taste and are easier to eat
  • Most importantly though they do not leave diners with a distinct after taste

 

 

By |25 aprile, 2016|Press|

GAROFALO PASTA

Italian entrepreneurs hope diners will get their teeth into ‘kissing garlic’

Giant variety known as aglione is milder, odourless and easy to digest, say pair who have spent three years cultivating crop

By |25 aprile, 2016|Press|

FIRST WORLD NEW CHANNEL

Italian entrepreneurs hope diners will obtain their teeth into ‘kissing garlic’

An unlikely Roman duo, a construction engineer and a commercial lawyer, have spent the past three years cultivating a special giant variety of garlic that used to be prevalent in Tuscany but hasn’t been produced in large quantities for forty years. […]

By |25 aprile, 2016|Press|

YAHOO NEWS

Love Pasta and Making Out? “Kissing Garlic” Cuts Bad Breath and Romantic Woes

Is your passion for garlic hampering your love life? Two enterprising Italians — Alessandro Guagni and Lorenzo Bianchi — hear you, and they’re doing something about it. The pair is trying to bring back a make-out friendly garlic strain, aglione, which hasn’t been widely cultivated in Italy for 40 years, according to the Guardian. Guagni and Bianchi are vying to get their less-pungent, more-digestible “kissing garlic” on the menu at some of Italy’s best restaurants. […]

By |25 aprile, 2016|Press|

NEWS MIC

Love Pasta and Making Out? “Kissing Garlic” Cuts Bad Breath and Romantic Woes

Is your passion for garlic hampering your love life? Two enterprising Italians — Alessandro Guagni and Lorenzo Bianchi — hear you, and they’re doing something about it. The pair is trying to bring back a make-out friendly garlic strain, aglione, which hasn’t been widely cultivated in Italy for 40 years, according to the Guardian. Guagni and Bianchi are vying to get their less-pungent, more-digestible “kissing garlic” on the menu at some of Italy’s best restaurants. […]

By |25 aprile, 2016|Press|

NEWSJS

A garlic that doesn’t stink …

Aglione is milder, odourless and easy to digest, say pair who have spent three years cultivating crop. Rome: Help is on the way for cooks and diners who love the taste of garlic but hold back from eating it for fear it will cause bad breath and indigestion. An unlikely Roman duo, a construction engineer and a commercial lawyer, have spent the past three years cultivating a special giant variety of garlic that used to be prevalent in Tuscany but has not been produced in large quantities for 40 years.

By |24 aprile, 2016|Press|

OBSEV

Love the taste of garlic but hate the way it makes your breath wreak?! Thanks to two Italian entrepreneurs, you can now eat the pungent bulb and make out with your significant other, completely guilt free.                                  Alessandro Guagni and Lorenzo Bianchi, a construction engineer and a commercial lawyer, have spent the past three years perfecting a variety of garlic that possesses a milder flavor and odorless scent. Aptly named “KissinGarlic” by the duo, the strain of garlic is easily digested and doesn’t cause the usual bad breath. Hallelujah.

By |24 aprile, 2016|Press|

HEARTH

Fancy A Snog? Whiff-Free Garlic Means A Post-Dinner Kiss Is Back On The Menu

 Italian entrepreneurs have spent three years growing an odour-free garlic crop, which means no more smelly breath! Here are the deets…

Most of us love the taste of garlic, but it’s hard to love the inevitable smelly breath and pore-seeping stench that comes with it.[…]

By |22 aprile, 2016|Press|

DIREGIOVANI

TedXRoma 2016 tra agli giganti, cybercarote e Jeeg Robot

By |22 aprile, 2016|Press, Video|

TEDXROMA INTERVISTA FORD ITALIA

By |14 aprile, 2016|Press|

SNAPITALY

TEDxRoma, gli innovatori all’Auditorium Parco della Musica

«Sabato 9 aprile, 18 innovatori dal mondo delle scienze, delle arti e dell’imprenditoria hanno diffuso idee e riflessioni sul palco dell’Auditorium Parco della Musica di Roma. Un reportage dalla giornata di TEDxRoma, con le 7 eccellenze italiane che hanno partecipato»

By |14 aprile, 2016|Press|

THE GUARDIAN

Help is on the way for cooks and diners who love the taste of garlic but hold back from eating it for fear it will cause bad breath and indigestion. An unlikely Roman duo, a construction engineer and a commercial lawyer, have spent the past three years cultivating a special giant variety of garlic that used to be prevalent in Tuscany but has not been produced in large quantities for 40 years. The garlic, known in Italian as aglione, has a milder flavour, is odourless and easy to digest, say the two entrepreneurs, Alessandro Guagni and Lorenzo Bianchi.

By |10 aprile, 2016|Press|

ROMA ZONA

Ieri, sabato 9 aprile si è svolta la terza edizione del TedX di Roma presso l’Auditorium Parco della Musica progettato da Renzo Piano.

Il ciclo di conferenze TedX Roma, dal titlo Game Changers ha confermato il gradimento da parte del pubblico, tanto che già mercoledì scorso era sold out e gli organizzatori hanno dovuto allestire un live streaming in diretta presso il MAXXI-Museo nazionale della arti del XXI con altri 150 posti. La conferenza TedX di Roma di quest’anno ha avuto come filo conduttore l’essere Game Changer, attraverso un paragone con il gioco[…]