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.