Aglione Sauce Borgunto — The Tuscan Sauce Par Excellence

The Aglione from Val di Chiana is a variety of giant garlic typical of the area between Arezzo and Siena, protected by a Slow Food presidium and recognized as a traditional Tuscan agri-food product. Its cloves are as large as shallots, with an intense aroma that is less aggressive than common garlic and — a unique characteristic — it does not leave a lingering unpleasant odor after digestion. Aglione sauce is the preparation that best enhances its character: simple, powerful, authentic.

The Aglione from Val di Chiana: Why It's Special

Aglione (Allium ampeloprasum var. holmense) has been cultivated in Valdichiana for centuries, in clayey soils rich in minerals. Compared to common garlic, it has a lower alliin content, making it more digestible and less odorous. Its sweet and aromatic flavor is the secret of the sauce: intense enough, without overpowering the tomato.

How We Prepare It

• Aglione IGP from Val di Chiana — selected and prepared by hand
• High-quality Italian tomato — dense pulp, sweet and tangy just right
• Borgunto extra virgin olive oil — our EVO from the Aretini Hills
• Slow cooking to blend the flavors — at least 45 minutes in the pot
• No preservatives, no glutamate, no artificial thickeners

The Classic Dish: Pici with Aglione

Aglione sauce is the traditional dressing for pici — the thick Tuscan fresh pasta. Heat the sauce in a pan with a drizzle of EVO oil for 5 minutes, drain the pici al dente and mix directly in the pan, adding cooking water. A generous sprinkle of grated Pecorino Toscano and the dish is ready. Also excellent with rigatoni, penne, or toasted bruschetta.