As the French have aïoli, which is mayonnaise with garlic paste in it, so the Italians have agliata. This paste is more unusual, however, preserving two of the most coveted items in Piedmont, garlic and hazelnuts. It can be used in different ways. Spread it on crostini for a snack, add it to the stuffing of a roast for flavour, or use it as a sauce for spaghetti: cook 250g of spaghetti as normal in salted water and add a couple of tablespoons of agliata to the pasta when drained, along with 2 tablespoons of the cooking water to let it down to a sauce-like texture.