Extra virgin oil drizzled
over home-grown garlic heads
with severed tops
roasting until the skin
acquires light brown
and the bulbs soften
like butter at room temperature.
A vigorous nutty aroma escapes
from the inside of the clay pot.
Just out of the brick oven
I offer a Sicilian loaf
your hands crack
its semolina crust.
Sweetness releases
in the puff of steam.
My fingers squeeze
the clove I picked for you
golden pulp slides
out of the sleeve
spreads on bread
we share.
