Michael Kuettner wrote:

>> That's why I do my best to keep far from anything chinese

> Good luck with that. About half of the "Italian" garlic is from China;
> smuggled in and re-labelled.

I know it happens for everything but... half? Do you have any source for
that info?

> Btw, shouldn't the be Spaghetti aglio e olio e peperoncino ?

Peperoncino is there but it gets usually omitted when citing this dish, so
the common form is "spaghetti aglio e olio", or "aio e oio" in south Italy
where also spaghetti doesn't need to be cited since they're a staple for
this dish, just as hot pepper.