Product Description
This ancient alluvial valley is located in Tuscany and the riches of its farmlands were mentioned by the Roman Naturalist Plini the Elder in his book Naturalis Historia III and are considered an excellent area for growing certain high end quality products including our Elephant Garlic but also the Chianina beef cattle and our fennel flowers which are traditionally used in Porchetta, roasted meats and vegetables, and has a strong flavour so only a pinch is required (search for fennel to find this product in our search bar).
The large bulbs of our Tuscan elephant garlic are baked until soft and then used on Bruschetta, spread like butter onto bread and used in a number of local recipes but most famously served with Pici (a Tuscan pasta shape). Elephant Garlic Pasta (Pici all'Aglione) – The Pasta Project (the-pasta-project.com) Elephant garlic from this region can fetch up to £40 per kilo and is much sought after. Contains 3 cloves for sowing autumn winter.
