Vessalico garlic is an ancient garlic, cultivated in the hinterland of Albenga on a calcareous and impervious soil. Thanks to its cultivation process and its production rooted in traditions, it qualified as Slow Food Presidium. It has an intense, but delicate flavour and it is easy to digest.

It is a very special garlic, because its bulbs are passed down from generation to generation. It is a special and ever-present ingredient of the delicious classic pesto, such as the pesto sauce by Pesto Rossi 1947.

However, this company went one step further and wholly dehydrated Vessalico garlic at a very low temperature, in order to preserve its sensory features and nutrients. Then it mixed it with sea salt from Trapani, thus creating a really special seasoning, without added aroma.