by Connie Reed

One of the first noticeable signs that Sergio's Cucina Italiana in Itasca, Illinois, is authentically Italian is the lack of the strong garlic pungency that smacks you in the face when you walk into so many Italian restaurants. Sergio Abate, owner and self-proclaimed "top problem solver" confirmed that in his restaurant garlic is used sparingly. "In the chains everything tastes the same," said Abate, referring to the overuse of garlic. Here they crush the garlic with the peel still on and then take it out of the oil or sauce after a few minutes, leaving just enough flavor to enhance but not overpower the natural flavors of ingredients like the basil in a light tomato sauce over pasta or the tilapia served with fresh vegetables. The crispy thin-crusted cheese pizza is delicious topped with a slice of prosciutto and then folded over and eaten like a sandwich. Desserts like Tiramisu alla Sergio, Panna Cotta or a lighter gelati complete the Italian feast.

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Source: http://www.examiner.com/