Agliata (from aglio, lit. 'garlic'; Italian: [aʎˈʎaːta]; Ligurian: aggiadda, Ligurian: [aˈdʒadˑa]) is a pungent, savoury garlic sauce and condiment in Italian cuisine used to flavour and accompany grilled or boiled meats, fish and vegetables.[1][2][3] It is first attested in ancient Rome, and it remains part of the cuisine of Liguria. Porrata[4] is a similar sauce prepared with leeks in place of garlic.
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