Italian Cuisine Truisms

No; though there are some tremendously garlicky exceptions, for example pici all'aglione or bagna caoda, Italians tend to go easy on the garlic, to the point that Artusi defended it thus in introducing Spaghetti alla Rustica (rustic spaghetti):

"The ancient Romans left garlic to the down and out, while king Alfonse of Castile abhorred it to the point that he would punish anybody who dared appear at court with its odor on his breath. Wiser were the ancient Egyptians, who venerated it as a god, perhaps because they had discovered its medicinal qualities. Indeed, it's said that it provides relief to those suffering from hysteria, promotes the secretion of urine, bolsters the stomach, aids in digestion, and, since it cures worms, is a preventive against endemic and epidemic diseases.

When sautéing it, take care lest it overcook, because at that point its flavor becomes quite unpleasant. Many people who are inexperienced in the preparation of foods loathe garlic just because they've smelled it on the breath of those who have eaten it raw or badly prepared. They therefore label it a plebeian seasoning and banish it from their kitchens; this fixation deprives them of tasty, wholesome foods like the following dish, which frequently sets my stomach right when it's upset."

Much more about Garlic, and links to garlicky recipes too.