Vessalico Garlic: an ancient plant and Slow Food Presidium

An ancient garlic variety is still grown in Vessalico, a tiny village in the upper Arroscia Valley and in the surrounding hamlet at higher altitude. This type of garlic has survived thanks to the attention of a few stubborn growers who have continued to cultivate it in small plots clinging to the mountain slopes, passing the bulbs down through generations along with the traditional cultivation and braiding techniques.

The dried garlic heads are selected according to size and twisted in pairs forming a long pattern. An operation that can only be done in the evening and the morning, when garlic bulbs are moist and the leaves do not break. Garlic heads are not cut from the plants, nor trimmed of their roots, but woven into long braids called “reste”. The uncut plants continue to nourish the garlic keeping it healthy and fragrant even eight or ten months after the harvest.

Cultivation is completely manual and organic - in the last two years a new technique has been used successfully: soil solarization,  a system to sterilize the soil by heat.

Vessalico garlic has a delicate aroma and an intense, slightly piquant flavor. For at least the past two centuries, it has been celebrated during a famous festival, held every year on July 2 in the Prato dei Canavai in the village.

Local traditional cuisine includes a dish that enhances this garlic’s properties: ajé, a mayonnaise with olive oil and garlic crushed in a mortar. It is best enjoyed on toasted croutons or accompanied by boiled potatoes.

Vessalico garlic is a Slow Food Presidium and can be found at Olioliva's booths.