Aglione of valdichiana
The Aglione della Valdichiana takes part of its name from the place where its production originates, in fact it is here that it has been cultivated with natural methods for centuries.
where you can find the Aglione of Valdichiana
The Aglione is grown in the Valdichiana countryside, born as a result of the reclamation, where there are soils characterized by high fertility and pedological characteristics suitable for this type of cultivation.
The territory involved in the production includes the area of the municipalities of Montepulciano, Torrita di Siena, Sinalunga, Chiusi, San Casciano dei Bagni, Chianciano Terme, Sarteano, Cetona, Foiano della Chiana, Cortona, Lucignano, Marciano della Chiana, Civitella in Valdichiana, Monte San Savino, Castiglion Fiorentino and Arezzo.
How the Aglione della Valdichiana is grown
The soil for the cultivation of Aglione della Valdichiana must be loose, sandy, medium-textured, without stagnant water but moist in the subsoil. Before sowing, the soil must be overturned, to bury any crop residue.
The planting of the Bulbillo (clove – selected and selected vegetative reproduction material) is carried out from the beginning of October until December; the distances used for planting are very variable from 30/35 cm on the rows and 40/45 cm between the rows with a density of about 7000 bulbils/ha; this planting layout allows the leaves to be at a distance such as to allow natural ventilation and thus avoiding the onset of fungal diseases, such as botrytis, in the leaf apparatus.
the depth of the sowing is 5/10 cm, variable according to the texture of the soil, and the bulb must be placed respecting the polarity, in order to favor germination.
The crop requires inputs of nitrogen (60/65 kg/year), phosphorus and potassium (35/60 kg/year) to varying degrees depending on the residual levels of these nutrients in the soil. during growth, weeds must be eliminated, with hoeing to be carried out at least 3 times starting from February and also favoring the development of the bulb in the soil, and when the plant begins to sprout, the inflorescence must be cut.
The garlic is harvested between June and July, as soon as the leaves begin to turn yellow so that the bulb (head) does not break or rot.
once harvested, the product should be stored in a dry, well-ventilated and shaded place away from sunlight.
The history of the Aglione della Valdichiana dates back to the etruscan era.
the Aglione della Valdichiana is also present on the island of Giglio because in 1544 the pirate Khayr al-din, known as Barbarossa, sacked the island of Giglio and killed anyone who opposed it and deported, as slaves, over 700 gigliesi (inhabitants of the island).
later, the Medici family repopulated the island with populations from families of the Valdichiana, such as that of Giudici Francesco, and in 1686 the Stefani family, coming from Arezzo in Valdichiana.
on the occasion of the repopulation wanted by the grand duke of tuscany, the families of the Valdichiana brought, among other things, the bulbils of the Aglione della Valdichiana. with the industrialization of the 60s, the tradition of cultivating the Aglione della Valdichiana was lost, but some families continued to cultivate it.
think, for example, that many people believe that the Aglione della Valdichiana is a common garlic of larger dimensions, but is not true.