6 hours ago, Franci said:Italians are garlophobic
On 7/16/2020 at 1:56 PM, weinoo said:Garlic makes an appearance when necessary, but probably less called for than Americans think (see Marcella).
I think that if allowed to generalize, Italian cooking avoids overwhelming flavors - be it garlic or spices.
That said, I found that in the area of Naples (maybe the rest of Campania), cooks are willing to have a potent amount of garlic, when it suits the dish. I had some delightfully unapologetically garlic-forward dishes of clams, beans and tomato sauces. Many dishes had no trace of garlic, of course.
Edited to add this related video which I just happened to watch. I always enjoy watching this video series.
press C after playing to turn on subtitles.
