Aglio di Vessalico is a variety cultivated in the inland areas of Imperia province in Liguria, characterized by a particularly delicate and refined aromatic profile. Unlike more aggressive garlic varieties, it presents a sweet and subtle flavor, with almost floral notes, making it ideal for those who prefer a milder garlic in the kitchen.
Cultivation takes place according to traditional methods in the hilly zones of the Imperia region, where the soil and climate conditions give the bulb distinctive organoleptic properties. Morphologically, it features generously-sized cloves and a pearlescent white-colored skin, with a compact and fleshy consistency.
In the kitchen, Aglio di Vessalico lends itself magnificently to preparations where a dominant garlic flavor is not desired: from pasta with pesto to fish recipes, to more delicate sautéed dishes. Its natural sweetness also makes it appreciated for raw consumption, in salads or as an ingredient in raw preparations. Recognized as a Slow Food Presidium, it represents a Ligurian gastronomic heritage worthy of preservation.
