Entrepreneurs produce garlic that does not cause bad breath

Many people love garlic, but this food has a characteristic that nobody loves: it causes bad breath. So two Italian businessmen have decided to spend the last three years growing a variety of garlic with an extra benefit: it does not cause bad breath. It is the aglione.

This is a type of giant garlic that was prevalent in the region of Tuscany, Italy, but has stopped being produced in large quantities for 40 years.

Aglione has a softer, is odorless and easily digestible, according to Alessandro Guagni and Lorenzo Bianchi, responsible for growing this garlic.

This type of garlic is up to 10 times larger than a normal garlic. "And the taste is very good and smooth, so we thought about reintroducing it in the market," Guagni told The Guardian in an interview.

The reintroduction of this garlic was not easy because it was almost extinct. The entrepreneurs got only a few seeds with few local producers in Tuscany and so began production.

Now, they are trying to introduce aglione in some Italian restaurants. "We think, this garlic is a typical example of Italian cuisine and has been forgotten." "Because no one knows him and no one asks for it," Bianchi said.

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Pernil stuffed with rice and leek crisps

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