Aglio

Taste

Strong and sharp when raw, sweeter and softer once cooked.

Growing

It is harvested in summer, with a peak in June and July. Once dried it keeps for a long time, so it is available until December.

Pairings

Great with roast potatoes, fresh herbs, toasted bread or in a sauce for meat.

Frequently asked questions

When is Aglio in season in Switzerland?

Peak season is June and July. In Switzerland it is available from June to December.

Seasonal recipes

• Thick red lentil, spelt and chard soup with fresh turmeric
• Roast beef with red cabbage, apple and Ticino rice
• Brown rice pilaf with veal and black kale
• Wholemeal penne with whitefish and kohlrabi cream
• Chicken and romanesco skewers with green sauce
• White bean, savoy cabbage and wholemeal pasta soup
• Polenta rounds with borlotti bean and parsnip ragù
• Potato gnocchi with trout, lion's mane and leek
• Lemon lamb stew with spelt berries and spinach
• Raclette du Valais risotto with pioppini and spinach
• White bean and potato patties on kale
• Borlotti in tomato with roast potatoes and savoy cabbage