Are there any local specialties made with garlic?

Certainly! In many regions, garlic is a beloved ingredient that infuses local dishes with robust flavor. One standout specialty is "aioli," a creamy garlic sauce that hails from the Mediterranean, particularly popular in southern France and Spain. This emulsion of garlic, olive oil, and sometimes egg yolk is often served alongside fresh seafood, grilled vegetables, or as a dip for crusty bread. Its rich, garlic-forward flavor highlights the simplicity of local ingredients, making it a must-try for any visitor.

Another delightful specialty is "garlic soup," particularly renowned in Spanish cuisine. Known as "sopa de ajo," this hearty dish combines garlic, bread, and spices in a flavorful broth, often enriched with a poached egg. The comforting warmth of the soup, along with its aromatic profile, makes it a perfect choice for those chilly evenings, especially in rural areas where garlic is a staple of the local diet.

In Italy, you’ll discover "aglio e olio," a simple yet delicious pasta dish made with sautéed garlic in olive oil, often finished with a sprinkle of red pepper flakes and parsley. This dish showcases the beauty of garlic, allowing it to shine in its purest form. Each of these specialties not only highlights the versatility of garlic but also reflects the rich culinary traditions of the region, making them essential stops on your culinary journey.