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How is this aglione sauce born? “We tried to meet the requests of those who came here and did not know how to use this product: so we told them how to prepare the sauce, as we still do it today. But having it ready is another matter … what’s more, we still use the traditional recipe “. Federica, owner of l’ApeMaia, recommends trying it as a condiment for fresh pasta but also on a crouton.
| Origin territory | Torrita di Siena |
| Ingredients | Aglione of Valdichiana |
| Format | About 200 gr (0,44 pounds) |
| Certifications | No |
| Allergens | No |
A narration with the voice of whom everyday lives, eats and cultivates in Valdichiana. You will find this in our newsletter that will follow the seasonality of Valdichiana.
Client support
Valdichiana Eating team answers on Whatsapp at the number +39 3913862801 from Monday to Friday from 9:30 a.m. to 1:30 p.m. and from 2:30 p.m to 6 p.m.
During weekends we are in the countryside to eat!
For tailored requests write us at:
info@valdichianaeating.it
First please take a look at our FAQ section.
VALDICHIANA EATING is a project created by:
Strada del Vino Nobile di Montepulciano
e dei Sapori della Valdichiana
PhotoCredits: Francesco Gorini, Carlo Pellegrini, Celeste Ferrara Credits: WeCaptains
