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.
