Garlic

An Italian pantry without garlic is inconceivable; however, less garlic than most people believe is actually used in Italian cooking. Garlic’s rich and slightly pungent flavor should complement a dish, not dominate it. When you buy garlic, make sure it is firm with no green shoots sprouting. Store garlic in a dry ventilated spot, not in the refrigerator, for no more than a couple of weeks.