By Wiebke at Agriturismo Casanova in Asciano, Tuscany
This simple and delicious recipe celebrates a unique ingredient called "aglione," which is mostly grown in the Chiana Valley area of Tuscany and harvested between June and August. Its name means "big garlic" to reflect the much larger size of this specific variety. Aglione is way milder and easier to digest than regular, smaller garlic.