Welcome to “AGLIO VESTITO, The Suited Garlic“, not just another blog of italian traditional cooking, but a place for learning and sharing.
Sharing Italian recipes, sharing cooking techniques and, finally, sharing knowledge. The knowledge of the best in healthy food of today and of yesterday.
It’s a place for rediscovering half forgotten wisdom, passed down through generations of my family, hidden in centuries old books, or odd collections of poems in roman dialect, and even all those good things spread along the highways and byways of the English countryside…
What is a suited garlic? Maybe it is just a bad attempt at translating from the italian, but I could not find any better words to describe a clove of garlic in its own skin. At least, it is the less prosaic I could come up with.
Why should anybody use garlic with its own dry and tasteless skin? Well… it will help keep your bad breath within endurable limits, for sure: in social occasions, a suspicion of garlic is way better than a certainty. But selflessness is not the only reason for that. The parchment-like skin protect the clove from direct heat and burning, which would give the food a bitter flavour, and weakens the pungent and acrid notes of its aroma.
[…] l’ajo è er primo de l’odori! Garlic is the first of all the herbs! This is how Aldo Fabrizi, an icon of italian cinema in the 50’s and further, defines garlic in his “La Pastasciutta”: a collection of traditional pasta recipes in form of witty poems in rustic and genuine Roman dialect. Personally, I totally agree: garlic is virtually omnipresent in Italian cooking, and even if sometimes it isn’t, well… does it really hurt to add a couple of “Suited Garlic” cloves?