Italian Purple is rare because it is an Italian rocambole that was brought to the USA from Italy around a hundred years ago and has been grown all over Northern states ever since.
Being a Rocambole garlic, its flavor is rich and strong, but not overly hot and spicy and sticks around for a while. A very enriching taste experience but not one to burn your tongue (at least not until the garlic is a little too mature). It has thick bulb wrappers for a rocambole and they have a lot of purple and brown layered across a white background - very attractive.
Italian Purple usually has anywhere from 8 or 9 easy to peel cloves that are of good size, with no smaller inner cloves. The outer bulb wrappers are thin and flake off easily so it is not a very good storer, but no Rocambole is.
Garlic used for seed is generally 2" or greater, while eating garlic can be any size.