This post is also available in: Italiano (Italian)

“Agliata” o “Aggiadda” in the local dialect, comes from “Aglio” (“Garlic”), and it’s a simple sauce for meat, fish and vegetable, which has been extremely popular since the middle ages. Before refrigerators were invented, it was also used as a preservative for food.

Its main ingredient, garlic, of course, is finely pressed, mostly with modern blenders, rather than old-fashioned mortars, then mixed with salt, eggs and slow-poured olive oil. The result should be extremely smooth and creamy.

According to local folklore, “Agliata”, which used to food for sailors, eventually went ashore, fell in love with basil, and gave birth to the most typical Genovese sauce: pesto.

This post is also available in: Italiano (Italian)



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