Italian entrepreneurs hope diners will get their teeth into 'kissing garlic'

Giant variety known as aglione is milder, odourless and easy to digest, say pair who have spent three years cultivating crop

Help is on the way for cooks and diners who love the taste of garlic but hold back from eating it for fear it will cause bad breath and indigestion.

An unlikely Roman duo, a construction engineer and a commercial lawyer, have spent the past three years cultivating a special giant variety of garlic that used to be prevalent in Tuscany but has not been produced in large quantities for 40 years. The garlic, known in Italian as aglione, has a milder flavour, is odourless and easy to digest, say the two entrepreneurs, Alessandro Guagni and Lorenzo Bianchi.