Fruit, vegetables and pulses

Vatolla onion

Vatolla onion: a sweet, spinning-top bulb from the slopes of Monte Stella

In Vatolla, a hamlet of Perdifumo inside the Cilento National Park, farmers have handed down the seed of this onion for generations; tradition says Basilian monks brought it before the year 1000. Grown without synthetic chemicals, it is pulled by hand and plaited in the early morning, before the leaves lose their moisture. It is a Slow Food Presidium and a traditional agri-food product (PAT) of Campania.

• Spinning-top or tapered shape, with a pinkish-white or straw-coloured skin
• Usually 330-400 g, often over 800 g; tight white layers with pink streaks
• Very sweet with barely any bite, a delicate scent and easy on the stomach

How to enjoy it. Slice it into salads, cook it into a Cilento omelette with cacioricotta, or make susciello, an onion soup finished with extra virgin olive oil and pecorino. It keeps only two or three months, so enjoy it in season.

Production areas

Campania

Season

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