There are many arguments regarding the origin of garlic, nature's gift to mankind. There is evidence that the Egyptians used it in large quantities and supplied it to the builders of the pyramids in order to keep them healthy and strong. Discoveries have found it in their ancient tombs, dating back to 5000 B.C. There are numerous references of garlic use in ancient records of China and India and it is even mentioned in the Bible. Regardless of it's origin, it is obvious that garlic is one of the oldest cultivated plants and was widely used for culinary, medicinal and religious purposes.

Garlic is a member of the onion family. It contains a substance called "Allicin", a major factor that contributes to the health benefits of garlic and it's ability to resist and kill bacteria. It also provides other nutrients that our body needs: proteins, minerals, amino acids and an antioxidant that has proven to help in circulating and cleansing blood. Clinical studies around the world have proposed that garlic may be a wonder drug that is effective in the prevention of heart disease by lowering blood pressure and bad cholesterol. They have discovered minerals that can control the growth of cancer cells, aid in treating arthritis, diabetes, aids, stomach disorders, the flu and a host of other ailments. Let's not mention it's power to ward off insects, snakes, vampires and evil in general.

     There is little doubt of garlic's therapeutic and nutritional properties, but I believe it's greatest benefit is the contribution to the enhancement of food. Garlic and it's family of onions are the most basic and important ingredients in all my recipes. I consider them the king and queen of the kitchen. I recommend anyone interested in learning Italian cuisine to use it freely and generously. There is no such thing as too much garlic. I know many chefs that sauté using a couple of garlic cloves, then remove and discard it. I find this practice ludicrous and a terrible waste. Traveling in Italy, I was shocked to discover that many areas have abandoned the use of garlic. The Prime Minister of Italy at that time, had an aversion to it and encouraged everyone in his government to avoid it. It is no wonder that I found the food served in most restaurants rather bland. Fortunately, this was not the case in Southern Italy and Sicily. There, it is still used extensively and is the reason why most persons who love Italian food prefer Southern Italian cuisine.

     The garlic clove is odor free, it's glorious scent is released only when cut, sliced or crushed. I prefer using freshly purchased whole heads of garlic. The are quickly peeled by smashing the head by hand on a cutting board, then further smashing the individual cloves, allowing the skin to peel off easily. Using a sharp knife, the clove can be diced fine, slivered, sliced thin, chopped by hand or in a food processor. Although many chefs will disagree, I sauté garlic on medium-high or very high heat and allow it to turn golden to brown. Garlic, like onions, has the ability to reconstitute itself and return to a light color by adding a liquid like wine or the addition of an ingredient containing water such as vegetables. Cooking garlic properly removes any unpleasant tastes or smells, that are caused by undercooking or overcooking it. There is a good reason why Italian cuisine is one of the most popular in the world, along side Oriental, Arabic and Mexican, it's the garlic.