a query for my italian or italophile readers: what do you do with your garlic?
if you fry something (eg vegetables) with garlic do you tend to leave it in large lumps then fish it out before serving? or slice it and leave it in to be eaten?
I had spaghetti aglio olio peperoncino as cooked by a tuscan boy yesterday where the garlic had been put in in large pieces (2 or 3 chunks per clove) then fished out after gently frying. it was still sufficiently garlicky that I reeked all day ;-). and other people who've cooked for me here in central italy have done likewise.
but I don't recall seeing people do this up north. I was brought up to just chop it small & leave it in. is it a regional thing? a change in habits? any other views or comments? what's the difference?