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COOLINARY

Kissing Garlic uit Italië

Knoflook is hartstikke lekker spul, als je het met mate gebruikt. Er zijn echter ook wat nadelen aan de traditionele knoflook. De grootste is wel dat als je wederhelft het niet gegeten heeft en jij net een bakkie met gambas in knoflook heb zitten eten, je thuis op de bank mag slapen. Een tweede nadeel is dat niet iedereen het even makkelijk verteerd en je last kan krijgen van maagzuur (Tip: knoflook doormidden snijden en de (groene) stengel eruit halen voordat je het snijdt of plet). […]

By |26 aprile, 2016|Press|

NEWS ISRAEL TODAY

In Italy removed the garlic without smell, do not interfere with kissing

The Italians brought a new variety of garlic, the use of which does not cause unpleasant mouth odor. Alexander Guani, Lorenzo Bianchi called the new variety «garlic for kisses». The website of the Daily Mail, who told us about the creation of the Italians, said that now, going out on a date, you can safely eat dishes with garlic, if the garlic is originally from Italy. A new variety received the name Aglione. It has a gentle taste and virtually no smell, but retain their useful properties. […]

By |26 aprile, 2016|Press|

GUSTO TV

Italian entrepreneurs are farming make-out friendly garlic

Imagine yourself on a date. The evening has gone well and you’re leaning in for the coveted good night kiss but, wait, what’s that smell? The romantic mood is ruined by your date’s garlic breath. Or worse, your date recoils in disgust because you are the one who smells. According to the Guardian, these scenarios can be avoided with a variety of garlic that two Roman entrepreneurs are producing. Alessandro Guagni and Lorenzo Bianchi are hoping to regenerate […]

By |26 aprile, 2016|Press|

COOLHUNTING

There’s finally a way for garlic-lovers to get their fix without ending up with bad breath or indigestion. Luckily, a Rome-based duo—a construction engineer and a commercial lawyer—is helping to resurrect an ancient garlic varietal. Nicknamed “kissing garlic” it has a slightly milder flavor and is completely odorless, so you aren’t left with stinky breath. Officially named aglione, the varietal produces bulbs about 10 times the size of normal garlic with no need for any artificial chemicals or fertilizers. “It couldn’t get more organic,” the duo reveals. […]

By |26 aprile, 2016|Press|

FRESH PLAZA

Italian duo grow giant ”kissing garlic”

About three years ago, Alessandro Guagni, a construction engineer, came across giant bulbs of garlic being sold on a farmer’s stand in Tuscany. Guagni found the taste light, and hence with his childhood friend Lorenzo Bianchi, a commercial lawyer, decided to cultivate the variety, known as aglione. The giant variety is milder, odourless and easy to digest, according to the pair which means it is suitable for those who worry about the affect garlic has on their breath. The duo are trying to get their “kissing garlic” into some of Italy’s Michelin-star restaurants […]

By |26 aprile, 2016|Press|

MUCKRACH

Date-Friendly Garlic Won’t Cause Bad Breath

You might never have to worry about eating garlic on a first date again-if two Italian farmers are successful. Former engineer Alessandro Guagni and lawyer Loreno Bianchi are marketing KissinGarlic, a milder strain of garlic that the duo claims does not cause bad breath. […]

By |26 aprile, 2016|Press|

DISSAPORE.COM

Aglione: l’aglio a prova di bacio cambia le regole

Due imprenditori fanno rifiorire il prodotto trascurato dalla grande distribuzione.
Aglio: o lo ami o lo odi. Tertium non datur. Il sapore e le decantate virtù terapeutiche da una parte. Dall’altra l’alito pesante e i disturbi di stomaco. Trasversale la fazione dei contrari, da Berlusconi allo chef siciliano Filippo La Mantia, oggi con ristorante a Milano, che lanciò la crociata al grido di “puzza e non lo digerisco, faccio persino la caponata di melanzane senza“. […]

By |26 aprile, 2016|Press|

DAILYMAIL

The garlic that doesn’t cause bad breath: Duo prepare for first harvest of giant ‘kissing’ variety that has a milder flavour and is odourless after spending three years developing it

It is one of the quintessential quandaries of those on the dating scene: to eat or not to eat garlic with your meal. While it may taste fantastic it will leave a lingering aroma will most likely leave your partner running for the hills if you breathe anywhere near them later on in the night. Now in news that will certainly come as a breath of fresh air, those days may just be on the verge of becoming a thing of the past.

By |25 aprile, 2016|Press|

THE WORLD NEWSTIME

Aglione kissing garlic that has a milder flavour and is odourless to have first harvest by www.dailymail.co.uk
Cultivators Alessandro Guagni and Lorenzo Bianchi, from Italy, are hoping foodies will fall in love with the reborn food gem, last produced in large quantities almost half a century ago.[…]

By |25 aprile, 2016|Press|

NIGERIA ONLINE

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 garlicCalled Aglione, the bulbs come with a lighter taste and are easier to eatMost importantly[…]

By |25 aprile, 2016|Press|

PUBBLICITA’ ITALIA

Roma capitale mondiale degli innovatori con il TEDX 2016 ‘Game changers’

Parteciperanno Sir David Payne, scienziato, inventore della fibra ottica, Guglielmo Lanzani, coordinatore del Center for Nano Science and Technology (CNST) dell’Istituto Italiano di Tecnologia (IIT) al Politecnico di Milano, Candace Johnson, imprenditrice ed esperta di telecomunicazioni e satelliti, Derrick de Kerckhove, sociologo, Julien Anfruns,  membro del Consiglio di Stato Francese, esperto di beni culturali, Alessandro Guagni e Lorenzo Bianchi, Modern farmers.

By |25 aprile, 2016|Press|

LIVE PRESS

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

Breaking Live and Healt news from UK: Aglione kissing garlic that has a milder flavour and is odourless to have first harvest
Cultivators Alessandro Guagni and Lorenzo Bianchi, from Italy, are hoping foodies will fall in love with the reborn food gem, last produced in large quantities almost half a century ago.. Read the rest of the news Aglione kissing garlic that has a milder flavour and is odourless to have first harvest at dailymail.co.uk.#[…]

By |25 aprile, 2016|Press|

GULFNEWS

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 |25 aprile, 2016|Press|

HLN.BE

Italianen lanceren nieuwe delicatesse: reusachtige niet-stinkende ‘kuslook’

Je houdt wel van de smaak van look maar niet van de slechte adem of moeilijke spijsvertering die je er aan overhoudt? Dan is ‘aglione’, de reusachtige lookvariëteit die een duo ondernemers uit Rome op de markt brengt een prachtig alternatief: milder van smaak, geurloos en makkelijk te verteren. Een bouwingenieur en een advocaat perfectioneerden de voorbije drie jaar de teelt van aglione, een reuzenlook die vooral in Toscane voorkwam maar de voorbije 40 jaar niet meer commercieel werd verbouwd. […]

By |25 aprile, 2016|Press|

FOOD & WINE

Date-Friendly Garlic Won’t Cause Bad Breath

Go ahead, get an extra order of garlic bread. You might never have to worry about eating garlic on a first date again—if two Italian farmers are successful. Former engineer Alessandro Guagni and lawyer Loreno Bianchi are marketing KissinGarlic, a milder strain of garlic that the duo claims does not cause bad breath.

By |25 aprile, 2016|Press|

FOOD NAVIGATOR

Italian agri-enterpreneurs cultivate kiss-friendly heritage garlic

Two Italian entrepreneurial farmers have launched KissinGarlic a mildly flavoured garlic that is easily digested and doesn’t cause bad breath. But by cultivating a plant variety that was on the cusp of being lost, they’re also on a mission to “widen the food industry’s horizons”.[…]

By |25 aprile, 2016|Press|