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. […]