Ammogghiu, another caper-laden classic, is a piquant tomato-based sauce best served with a thick steak and lots of garlic bread to sop up the juices.

WSJ: The Produce-Packed Cuisine of Pantelleria

You could find yourself dining on wild garlic with Welsh rarebit (toasted bread with a hot cheese sauce) or wild leaves with spring lamb.

BBC: The wild taste of Wales

She put the bread into a bowl with the ground veal, added some crushed garlic (a lot of it) and a couple of eggs, and started working the mixture with a fork, enjoying the squelching sound.

NEWYORKER: Luda and Milena