Vessalico garlic comes from the upper Arroscia valley in Liguria and is traditionally presented in braids called reste.
Vessalico’s garlic culture joins the braided resta to a local garlic cream called aiè.
The union of local municipalities describes aiè made in a mortar with fresh garlic, egg yolk, extra-virgin olive oil and salt, served with boiled potatoes or cooked vegetables and whole-grain toast. At Vessalico’s July 2 fair, growers gather to sell their braided garlic.
The agricultural cooperative A Resta describes braiding the bulbs with their leaves attached. The braid is a recognizable local presentation, rather than a different garlic variety.
The local production area spans the eleven municipalities of the Alta Valle Arroscia union in Imperia province. Cultivation uses the Ligurian hillside terraces known as fasce, supported by dry-stone walls.
LiguriaUse it to scent cooked beans or a tomato sauce with olive oil. Let the garlic shape the seasoning without covering every other ingredient.
Look for the Vessalico origin and the producer’s identification, rather than a braid alone. The cooperative places traditional cultivation in eleven municipalities of the upper Arroscia valley.
A Resta advises hanging its braid in a cool, dry place with diffuse light, out of direct sunlight, and taking bulbs from the bottom to retain the braid’s structure. Follow the directions supplied with the particular product.
It is a traditional braid of garlic bulbs, made using the attached leaves.
A local garlic cream made in a mortar with fresh garlic, egg yolk, extra-virgin olive oil and salt. The municipal union describes it alongside boiled potatoes or cooked vegetables.
In the eleven municipalities of the Alta Valle Arroscia union, in Imperia province, on the inland Ligurian terraces.
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