Agliata/Aggiada: Recipe One

• 15 cloves garlic, peeled and cut in half, with the green heart removed
• 2 to 3 pieces slightly stale bread, grated or crumbled

Using a pestle, pound the garlic in a mortar until it forms a paste. Moisten the bread crumbs with a bit of vinegar. Add the crumbs to the garlic a bit at a time, stirring with a spoon to combine the ingredients. When the sauce is creamy, and perhaps slightly grainy, it is ready to eat. Season with a little freshly ground pepper and salt to taste.