Aglio In Camicia: The Italian Secret To 'Sweet And Smoky' Garlic Flavour

Ever since I’ve learned that some Italians add baking soda as well as sugar to tomato sauce to lessen its acidity, I’ve never gone back. The same goes for “salamoia Bolognese,” a herb mix that put my “Italian seasoning” to shame. 

And while I’m very much on the pro-garlic side of Italy’s allicin divide, I’m pretty sold on the country’s subtler “aglio in camicia” approach in some dishes. 

What does “in camicia” mean?

The technique, which literally translates to “in a shirt”, involves frying garlic with its skin still on.

Then, you remove the clove after it’s imparted the olive oil with its flavour.

It gives the cloves a “delicate, sweet and smoky flavour” (Iand saves you time), Roman chef Emiliano Amore shared on Instagram Reels. 

In Italian food vlogger Ilaria’s TikTok video, meanwhile, a cook said, “The garlic is useless if you don’t put it with the skin. The skin has all the flavour”. 

Because the flavour is gentler and less bitter, it can’t overwhelm dishes like seafood.

Chef David Rocco said it’s perfect for cooking garlic at higher temps, too. 

Speaking to cookware company Ruffoni, he said the skin “covers the garlic so it doesn’t get burnt”, calling it “the best way to get that garlic flavour, but not that bitter... burnt flavour”. 

Italian restaurant Angelini Osteria called the technique a “classic Italian cooking method”. 

How can I make “aglio in camicia”?

Simply add garlic cloves to olive oil over medium heat (bash them first for extra flavour if you like) and cook for five minutes, until golden brown.

This can happen while you’re cooking meat for at least the amount of time it takes for the garlic to turn brown, too.

Then, remove the cloves. 

Some like to eat the insides of the cooked cloves separately. But for the dishes themselves, the flesh never becomes a part of the dish; garlic skin infuses the oil instead.

Which dishes suit “aglio in camicia”? 

If you don’t want the flavour of garlic to overpower your food, the method is perfect. 

That may be the case for seafood (Angelini Osteria uses the technique for an octopus dish), but it works for simpler dishes too. 

It makes for a pretty great spaghetti dish, for instance. One recipe relies only on oil, a garlic clove, spaghetti, red peppers, and salt for a satisfying meal. 

And because of that protective skin, it works when you’re searing meat, fish, or veggies, too.