As its name suggests, this garlic variety is characterized by the red outer skin of the bulb. It is grown in a small area of western Sicily in the province of Trapani. Characterized by its intense aroma and high antioxidant properties (allicin), garlic is an effective aid in strengthening the immune system as well as a natural antibiotic.

Sowing takes place in December and January. Subsequent cultivation operations involve only weed control using small rotary tillers or even by hand. The harvest takes place from the end of May to the end of June, from evening to morning, taking advantage of the night-time humidity to prevent the leaves from drying out too much and breaking, otherwise compromising the typical weave used to obtain the "trizza" or basket.

Its use in cooking is essential. It's best served fresh to preserve its healthful properties. Enjoy it on bruschetta as a pâté or with oil and vinegar, but it can also be paired with fish-based dishes, soups, and broths.