Garlic

When people who are not familiar with Italian cuisine are asked to describe it, they usually refer to it as “garlicky.” This is seldom meant to be favorable. In fact, garlic is used carefully and wisely in Italy, whose cooks appreciate its sweetness and fragrance. Do not use garlic salt or powder in cooking—in no way does it approximate the effect of fresh garlic. Buy plump heads of garlic with healthy-looking cloves. I do not recommend a garlic press for cooking. Pressing garlic will give you intense juice that will overpower your delicate dishes. Rather, use full or half cloves to impart flavor, or garlic slivers if you plan to eat it.