talking point.
WHAT DO YOU THINK? Is more garlic always better, or can you have too much of a good thing? Let us know at info@ deliciousmag. co.ukor start a chat in the delicious. Food Lovers group: deliciousmagazine. co.uk/foodlovers
The news from New York City stopped me in my tracks. Increasingly, the city’s poshest Italian restaurants are cutting down on garlic or, in the case of celebrity favourite Nello, doing away with it altogether. “Smelly and gassy” was the damning verdict of Nello’s owner, Thomas Makkos, who put the matter to bed by saying his customers had thanked him for the ban.
I’m no Upper East Side celeb, so maybe that explains why I don’t understand this viewpoint. To me, a hefty kick of garlic is associated with hot, buttery bread, fresh tomato sauce wafting enticingly from Italian kitchens and pizzerias, giant shell-on prawns sizzling in a pan, hot summer holidays and WHAM-BAM flavour.