In true Abruzzese fashion where nose to tail eating is standard, even with garlic, these moreish garlic scrapes known as zolle have become highly prized delicacies & are delicious served in a rustic Sulmonese style picnic pie
Fresh talli d’aglio resemble a long skinny spring onion with woody multi-kneed joints no wonder I didn’t recognise them from the jars of preserved ‘Zolla’