Agliata

Origins and history

Agliata has been a staple in Italian cuisine for centuries. It is believed to have originated in the Tuscany region of Italy, where garlic is abundant. The sauce is traditionally made in the summer months when garlic is in season.

Dietary considerations

Agliata is vegan and gluten-free. However, some variations may contain added cheese or anchovies, so it is important to check the ingredients before consuming.

Variations

There are many variations of Agliata, with some recipes calling for the addition of cheese, anchovies, or lemon juice. Some versions may also include herbs, such as parsley or basil.

Presentation and garnishing

Agliata is traditionally served in a small bowl or ramekin, with a drizzle of olive oil and a sprinkle of fresh herbs as a garnish.

Tips & Tricks

To make the sauce less pungent, use roasted garlic instead of raw garlic. For a creamier sauce, add a splash of cream or milk to the mixture.

Side-dishes

Agliata is typically served as a condiment for grilled meats, such as steak or chicken, or for roasted vegetables, such as eggplant or zucchini.

Drink pairings

Agliata pairs well with Italian red wines, such as Chianti or Sangiovese. It also goes well with Italian beer, such as Peroni or Moretti.

Delicious Agliata recipes

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