Ajo Morado de Las Pedroñeras are the purple garlic bulbs grown in the in the provinces of Albacete, Ciudad Real, Cuenca and Toledo in the Autonomous Community of Castilla-La Mancha. Nutritionally, this garlic is different from that grown elsewhere because it contains more organosulfur compounds and allicin.

These compounds give garlic its characteristic smell and flavor and are thought to have antibiotic properties and could be beneficial for overall health. Ajo Morado de Las Pedroñeras is spicy, very flavorful and has an intense smell and aroma. 

Aglio di Resia is a traditional type of garlic originating from Resia in the province of Udine. The garlic is called strok in local dialect and it's valued for its great quality and intense aroma. Each small bulb contains from six to eight cloves that are covered in a pinkish-red skin.

In the center of the bulbs, there are no cloves. Aglio di Resia is harvested either in late July or in early August. The bulbs are traditionally woven into bundles and the garlic is stored that way until the end of winter. This type of garlic is very suitable for the production of cured meat due to its sweet flavor and the absence of acrid aromas that can be found in common garlic varieties.

Ail blanc de Lomagne is a white bulb grown in the clay and limestone soils of the French Gers and Tarn et Garonne regions since the 13th century. Lomagne garlic is amazingly fragrant, it has an intense flavor and quite a specific shape and appearance: all of the 8-12 cloves are evenly sized and creamy beige with occasional violet streaks.

When marketed, Lomagne white garlic must be dried and shaped in the traditional way - plaited into braids or packed in nets. Because of its antioxidant and anti-inflammatory qualities, Ail Blanc de Lomagne is eaten raw or used for adding flavor to various dishes such as the famous Tourin, a type of French garlic soup.

Grown by planting only the finest, manually selected single cloves of Ferrara's local ecotype, Aglio di Voghiera is a variety of garlic known for its mildness and a refined flavor. In the fertile plains of the Po Valley, where the climate conditions are most favorable for onion and garlic cultivation, Aglio di Voghiera has been grown for centuries.

After harvesting, the bulbs are processed by hand and dried, labeled as Aglio di Voghiera Fresco/Verde (fresh), Semi-secco (semi-dried) or Secco (dry), and marketed in nets, bags or braided. Used in cooking, the sweet taste of Voghiera garlic adds a special touch to any gourmet dish. 

The cultivation of garlic in the wider Polesine area goes back to the Roman times when garlic was the most widely spread crop. Due to its commercial importance throughout history, and the rise of industrial cultivation in the mid-1900s, Aglio Bianco Polesano has become known as the White Gold of Polesine.

It is still grown across the Veneto plains, locally known as 'the Land of the Great Rivers', nestled between Italy's two largest - Po and Adige. The Aglio Bianco Polesano was derived from a local ecotype and apart from its white color, this variety of garlic is distinguished by a unique, fruity aroma, less pungent than other varieties, and a delicate, fresh taste. 

Ail de la Drôme is a large-sized, white garlic of the Messidrôme and Thermidrôme varieties, grown in the Drôme region in France. Messidrôme produces large white bulbs with a great flavor particularly suitable for cooking, while Thermidrôme produces ivory-white, hardy cloves of a medium intense flavor.

Both types have a characteristically sweet, fresh taste, a short aftertaste, and are soft on the palate. Ail de la Drôme is sold either fresh, dried or semi-dried. Once available only at the local farmers market in Valence, today it can be bought in many other places across the region, thanks to the Association of Drôme Garlic Producers. 

Ail Fumé d'Arleux is a pink spring garlic of the Allium sativum family, produced in the Nord region in France. It has a considerably long shelf-life due to the traditional methods of braiding the garlic and smoking it with local peat, lignite, straw, and sawdust.

Since there is not much sun to properly dry the garlic, the smoking process preserves the bulbs and prevents them from spoiling in the damp Nord climate. Arleux garlic cloves are dark pink and after being smoked for at least seven days, develop a unique, pleasant smoky aroma. 

Alho da Graciosa is a Portuguese garlic variety originating from the island of Graciosa in the Azores. The garlic is sold in the form of dried bulbs – either individual bulbs or in braids. The bulbs have white outer skins that are easily removed, while the cloves have a smooth and firm texture.

The aroma is of medium to low intensity and the flavors are intense and pleasant, with a slight aftertaste. Alho da Graciosa contains high levels of iron, magnesium, zinc, and allicin. Due to its qualities, many culinary specialties are made or seasoned with alho da Graciosa, such as molhanga sauce that's served with fish, Graciosa sausage, and a fish dish called molho à pescador.

Aglione di Valdichiana is a rare and unique variety of garlic that is technically a type of leek native to the Valdichiana region in Tuscany, Italy. Known for its exceptionally large size, with individual cloves often weighing 50–70 grams, it has a mild, sweet flavor and low levels of allicin, making it easy to digest and free of the strong aftertaste associated with regular garlic.

The bulbs are smooth and pale, with large, easy-to-peel cloves, making them ideal for culinary use. Aglione is a key ingredient in traditional Tuscan dishes, most notably pici all'aglione, where its delicate flavor enhances a rich tomato sauce served over handmade pici pasta.