{"id":31827,"date":"2023-11-23T12:04:19","date_gmt":"2023-11-23T11:04:19","guid":{"rendered":"https:\/\/borgunto.com\/?post_type=product&p=31827"},"modified":"2026-04-02T17:19:41","modified_gmt":"2026-04-02T15:19:41","slug":"sugo-allaglione","status":"publish","type":"product","link":"https:\/\/borgunto.com\/en\/product\/sugo-allaglione\/","title":{"rendered":"Garlic Sauce"},"content":{"rendered":"

Borgunto Garlic Sauce \u2014 The Tuscan Sauce Par Excellence<\/b><\/strong><\/h3>\n

L’Aglione della Val di Chiana \u00e8 una variet\u00e0 di aglio gigante tipica del territorio tra Arezzo e Siena, protetta da un presidio Slow Food e riconosciuta come prodotto agroalimentare tradizionale toscano. Ha spicchi grandi come scalogni, un profumo intenso ma meno aggressivo dell’aglio comune e \u2014 caratteristica unica \u2014 non lascia il fastidioso odore persistente dopo la digestione. Il sugo all’Aglione \u00e8 la preparazione che meglio ne valorizza il carattere: semplice, potente, autentico.<\/p>\n

L’Aglione della Val di Chiana: perch\u00e9 \u00e8 speciale<\/b><\/strong><\/h3>\n

Aglione (Allium ampeloprasum var. holmense) has been grown in the Valdichiana for centuries, in clayey soils rich in minerals that give the bulb its unique properties. Compared to common garlic, it has a lower alliin content, making it more digestible and less odorous. Its sweet, aromatic flavor is the secret to Aglione sauce: just the right amount of intensity, without overpowering the tomato.<\/p>\n

How we prepare it<\/b><\/strong><\/h3>\n
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  • Val di Chiana PGI Garlic \u2014 hand-selected and prepared<\/li>\n
  • Quality Italian tomato \u2014 dense pulp, sweet and just the right amount of acidity<\/li>\n
  • Borgunto Extra Virgin Olive Oil \u2014 Our Extra Virgin Olive Oil from the Arezzo Hills<\/li>\n
  • Slow cooking to blend the flavors \u2014 minimum 45 minutes in the pot<\/li>\n
  • No preservatives, no glutamate, no artificial thickeners<\/li>\n<\/ul>\n

     <\/p>\n

    How to use it \u2014 the classic dish: pici all'Aglione<\/b><\/strong><\/h3>\n

    Aglione sauce is the traditional topping for pici\u2014a large fresh Tuscan pasta similar to thick spaghetti. Heat the sauce in a pan with a drizzle of extra virgin olive oil for 5 minutes, drain the pici al dente, and toss them directly in the pan, adding the cooking water. A generous sprinkling of grated Pecorino Toscano and the dish is ready. Also excellent with rigatoni, penne, or toasted bruschetta.<\/p>","protected":false},"excerpt":{"rendered":"

    Sugo all’Aglione della Val di Chiana Borgunto \u2014 con Aglione rosso IGP, pomodoro italiano, olio EVO toscano. La salsa toscana per antonomasia, artigianale e senza conservanti. Pronto in 5 minuti.<\/i><\/em><\/article>\n