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- Sopranos-Style Battle over Garlic
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Restaurant-owners in Italy are in the middle of a heated debate about one of the region’s most beloved ingredients and its role in the kitchen: garlic. Culinary critics of the potent spice are springing up in full force, arguing that garlic overpowers an otherwise subtle and delicate flavor, and that using garlic in a dish is a cheap way of boosting flavor that should be shunned by good chefs.
Filippo La Mantia (well known throughout Italy) is one such chef, who prides himself on using ingredients like mint, almonds, basil, and oranges in his dishes rather than reverting to garlic. More and more garlic-free restaurants have popped up in Italy, and it seems like everyone has an opinion on the matter.
To some, of course, garlic is an essential part of cooking. "Garlic is the king of the kitchen," says chef Antonello Colonna. "To eliminate it is like eliminating violins from an orchestra."
What do you guys think? Is garlic a cheap escape? I am far from an Italian expert, but I know I’d miss garlic terribly from a menu.Cast your vote at the new Yummr poll and get some food stamps!
- Posted Jun 26, 2007 by themagster | 2 Comments | Share It
- Filed under: chefs garlic italy
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Comments:
A cheap way of boosting flavor?
By
JoeHoya on June 26, 2007 at 06:00:31 PM
Not if it's being used properly.
The deep, earthy and sometimes pungent flavor and aroma of garlic are welcome additions to dishes in cuisines from around the world. I may not be the first in line for the ice cream at the Gilroy Garlic Festival, but it's definitely one of the first flavors I can identify as missing in a dish where it is warranted.
And my wife takes it a step further - she's one of those people for whom garlic is a necessity.
By
themagster on June 27, 2007 at 01:09:23 PM
I'm one of those people like your wife (my whole family really) where we need garlic in practically everything. I even like to eat it raw....but most people don't share my sentiments. In any case, I'd have a lot less to look forward to in Italian dishes without my beloved garlic! But I do agree a little diversity never hurts.