A variety of grape from the south of Italy used for making big, dark red wines. It originated in Greece and is now found in Basilicata and Campania.
Agliata is a garlic sauce originating in Provence. It is served cold with fish, meat, vegetables. It is made by crushing garlic and mixing it and olive oil slowly with breadcrumbs soaked in vinegar. In Liguria, where it is called aggiada, and Tuscany it is a cold sauce for fish, meat or vegetables consisting of crushed garlic, walnuts, breadcrumbs and wine vinegar incorporated with oil. In Piedmont it is made by combining soft cheese and garlic, olive oil, juice of lemon and herbs and is served with bread or toast. It is usually served with poached fish. The version from Calabria is called agghiata.
A garlic sauce from Piedmont made by combining soft cheese and garlic, olive oil, juice of lemon and herbs such as parsley. It is served with bread or toast and olive oil.
Garlic. It is used more liberally in the south of Italy, just as in France. Also similar to what happens in France is the fact that, if aglio is mentioned in the title of a dish, it means that it will be heavily flavoured with garlic as, in general, the assumption would be that there would be some garlic anyway.
