The Vessalico garlic
The Vessalico garlic
The garlic cultivars belong to two main types: common white garlic and pink or early garlic, although there are numerous local names for which there is insufficient characterisation. The Vessalico garlic from the upper Arroscia valley (IM) is of the white type; the bulb (head) is of medium-large size, regular in shape and compact, with about 6-8 cloves.
Insights
Legend has it that garlic originated from the footprint left by the devil as he departed from Eden. Cultivated since ancient times, reconstructing its history remains nearly impossible, though Chinese and Sanskrit texts suggest it has Asian roots. Garlic bulbs have been discovered in Egyptian tombs, where they were distributed daily to workers. While the Greeks disdained it, garlic was a staple on Roman tables. In the Medieval era, known as the noble onion, it was used for both medicinal and magical purposes. The soils of the Arroscia Valley, traditionally suited for cultivation, are dry, well-drained, and tendentially calcareous.
Features
Production Area: The territory of the municipality of Vessalico and its surroundings, upper Arroscia valley.
How it's made
Vessalico garlic has a late-growing cycle, with planting traditionally taking place in autumn or winter. It is known for its high rusticity, demonstrating excellent adaptability to the traditional cultivation environment. Propagation occurs vegetatively, with bulbils being passed down within families. The garlic is marketed fresh, packaged in bundles containing a maximum of 20-25 heads, while the leaves of the plant are creatively braided together. It boasts good storage characteristics. The market is primarily local, with almost all production sold during the annual fair held in Vessalico in July, as well as through local catering services.
Experience a journey through ligurian flavours
- Recipes
- Itineraries
- Experiences