Fruit, vegetables and pulses

Castrovillari white onion

Castrovillari white onion: sweet enough to eat raw

At the foot of the Pollino massif about twenty growers keep this local strain alive, mostly in the Jardìni district. Seed is saved on the Madonna del Carmelo feast day in mid-July, transplanting follows in November, and no synthetic chemicals are used. It is a Slow Food Presidium.

• A white bulb, its outer layers lightly streaked with pink, that can top a kilo
• Sweet and easy to digest, with some lines showing very little pungency
• Sold fresh from late winter to May, as mature bulbs in summer

How to enjoy it. Slice it raw into salads and fresh side dishes. In Pollino kitchens it also goes into soups, frittatas and panicòttu, a peasant bread soup.

Production areas

Calabria

Season

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