Aglio, Aglietto

Garlic

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Garlic has been cultivated in Italy for many centuries and 70 percent of its entire production is now exported. The major areas of cultivation are Campania, Emilia-Romagna, Veneto, Puglia and Sicily, and it is an important ingredient in the cooking of all these areas.

There are many varieties of garlic, including the white Bianco Napoletano and Bianco Piacentino, and the pink Rosso Napoletano, Rosso di Sulmona and Rosso di Agrigento. Sometimes during the spring you can find aglio selvatico or wild garlic, but instead of eating the bulb eat only the dark-green heavily scented leaves.

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Vegetables & Pulses

A-Z of Vegetables & Pulses

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