» The AIOL Two words, "garlic" and "oli" (oil), could suffice to describe this famous Provencal sauce. "Aļoli concentrated in the very heat, strength, joy of the sun of Provence. It is not just a sauce, but a full meal, lean and boiled, a "meals on Friday."     The aioli is very used on the north shore of the Mediterranean, the Valencian Community and Catalonia to Italy through Provence or the County of Nice.           "Dressings; The dressing is a sauce based on vinegar, oil and sel1. It is used primarily to accompany salads, but also vegetables and fish steamed.     After discovering the vinegar and its virtues in which there were certain dishes, we added a little oil to soften the acidity of vinegar, including low pH indispose some palace. This forms a sauce that is called "dressing", the suffix "ette" expressing the sweetness provided by the oil. He then added a little salt to form the triad that we know.     NEW VT launched the "Dressing CRESPO" with a subtle flavor and balanced marrying perfectly with any dish.