José Pizarro, the owner of a brace of Spanish restaurants in London, says it is time for us to throw off our inhibitions and embrace the pure, strong, tongue-tingling flavour of allium sativum straight from the bulb. “For me, I always use it raw in dressings, chopped up over dishes. I love it, I love the aroma. Maybe you can’t go to a meeting afterwards, but maybe you should just stop worrying.”
Read The Telegraph article here.
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