Fruit, vegetables and pulses

Bagno onion

Bagno onion, a big sugary bulb kept alive in the gardens around L'Aquila

In Bagno, Civita di Bagno, Monticchio and part of Ocre, just outside L'Aquila, survives a local onion that weighs from 400 grams to over a kilo. A handful of farmers and many family plots keep it going, now with a Slow Food Presidium, and no one in the village lets other onions flower, to avoid crossing.

• Flattened shape, golden skin and firm, white, almost translucent flesh
• A sharp smell that turns sweet, and a sugary taste
• Lifted from late August to late September, then braided and kept somewhere cool

How to enjoy it. Bake it with breadcrumbs or with potatoes, or cook it with salt cod as families do on feast days. As a compote or sweet-and-sour preserve it goes well with cheeses and boiled meats.

Production areas

Abruzzo

Season

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