Fruit, vegetables and pulses

Airola onion

Airola onion, a Slow Food Presidium: copper-skinned sweetness from the Caudina valley

In Airola, in the Caudina valley near Benevento, locals are still nicknamed cipollari: onion fields once reached a hundred hectares and now cover about three. Family-saved seed, no chemical weeding, hand harvesting and a first drying in the field. It is a Slow Food Presidium and a traditional agri-food product (PAT) of Campania.

• A mostly elongated, medium-large bulb in a bright copper skin
• Pink or white inside, with violet streaks along the layers
• Sweet and savoury, never sharp, thanks to soils fed by nearby streams

How to enjoy it. Its calling is genovese, the onion-and-beef sauce for ziti or mezzane pasta. It is also good raw in salads, in bean or broad-bean soups, and in fritters and omelettes.

Production areas

Campania

Season

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