Recipe Agliata

Agliata (on the right) –
CC BY 2.0


  • 6 cloves garlic
  • 3 oz. fresh white bread crumbs
  • salt
  • 2 cups extra virgin olive oil
  • 2-3 tbs. vinegar
  • pepper

How to make Agliata:

Agliata – along with porrata – is one of the most interesting condiments in Italian cooking. The former is prepared with garlic, the latter with leeks. Their existence dates back to ancient Rome. The following version of aglíata is still common today.

Finely pound the garlic in the mortar. Add the breadcrumbs, which have been soaked in vinegar, then drained and squeezed. While beating constantly, add in a very slow steady stream of olive oil, a pinch of salt and black pepper so as to obtain a smooth emulsion.

Agliata is recommended on boiled or broiled fish, meat and vegetables. In a porrata leeks are used in place of garlic.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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