Garlic cultivation is said to date back to ancient times, when Etruscans inhabited the Chiana valley, and it was also present on the island of Giglio. Now two gentlemen with a lot of entrepreneurial spirit are bringing this centuries-old tradition to a new life.

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.

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Fonte: This is Italy