For those who have perused the menu on a date to avoid obvious garlic bombs (and scrutinize potential ones), there is aglione. This rarely seen Italian garlic varietal, thought until recently to be extinct, is odorless, milder on the palate and easier to digest — as in, no more garlic burps, breath, skin odor or anything of the sort. And in a food culture where garlic is almost unilaterally included in savory dishes, this is a big development.

The Guardian reports that aglione, translated as “big garlic” but not to be confused with the equally oversize elephant garlic you may find in supermarkets, is making a resurgence thanks to two Italian businessmen-turned-farmers who quit their day jobs to seek out and cultivate this ancient strain. Compared to its overtly pungent Chinese, Spanish and American counterparts, aglione has performed particularly favorably among Italy’s Michelin-starred chefs and may soon find its way to high-end grocery stores and fine restaurant purveyors. Order food from the restaurant and play against the Austrian gambling house spielautomaten

Should the heirloom bulbs hit the U.S. market, you can have your spaghetti aglio y olio, eat it too AND live without fear of it all creeping back up on (or out of) you at an inopportune time.