In the English-speaking world, Italian cuisine has a reputation of being, well, garlicky. No point in denying it, and a great many of the Italian recipes one finds in English-language food-related newsgroups and recipe exchanges call for the Noble Bulb in industrial quantities.

But what's the situation on the home front, in Italy? Some may be surprised to discover it's nowhere near as pungent, with the Bulb being kept firmly in check throughout much of the Peninsula.

Or even avoided, and Artusi criticizes this in introducing a dish:

"The ancient Romans left garlic to the down and out, while King Alfonse of Castil abhorred it to the point that he would punish anybody who dared appear at court with its odor on his breath. Wiser were the ancient Egyptians, who venerated it as a god, perhaps because they had discovered its medicinal qualities. Indeed, it's said that it provides relief to those suffering from hysteria, promotes the secretion of urine, bolsters the stomach, aids in digestion, and, since it cures worms, is a preventive against endemic and epidemic diseases.

"When sauteing it, take care lest it overcook, because at that point its flavor becomes quite unpleasant. Many people who are inexperienced in the preparation of foods loathe garlic just because they've smelled it on the breath of those who have eaten it raw or badly prepared. They therefore label it a plebeian seasoning and banish it from their kitchens; this fixation deprives them of tasty, wholesome foods..."

Why the emphasis on Garlic in Italian American cooking?

According to Beppe Lo Russo, an Italian food historian, the garlickyness of Italian American food was originally a come-on for the Anglos -- He says that New Englanders and others who ventured into Italian restaurants 50 to 100 years ago expected something sinful and racy, and the Italians gave them what they wanted: Lots of garlic, lots of hot pepper, and lots of lusty tomato. Could be true.

And there are some garlicky Italian recipes:
Agliata, Garlic Sauce: A fine spread.
Spaghetti Aio Oio, Spaghetti with Garlic & Hot Pepper
Pici All'Aglione, Garlicky Pasta
Pollo All'Aglio, Garlicky Chicken
Baccalà All'Usanza dei Pescatori, a garlicky baccalà.
More about Garlic and other recipes

Garlic Elsewhere On About:
Korean Pickled Garlic (Manul Changachi)
Broccoli in Sweet Garlic Sauce
Eggplant in Garlic Sauce
Garlic Shrimp Tapa, Gambas al Ajillo
Beef Brisket with 40 Cloves of Garlic
Nagi's Garlic Gunpowder