Fruit, vegetables and pulses

Cipolla ramata di Montoro (copper onion)

Cipolla ramata di Montoro: a copper onion built for long, slow cooking

A native variety of the Montoro plain in the province of Avellino, it takes its name from its copper skin and is still grown on the old cycle: autumn nursery, winter transplanting, harvest from late June and drying in the field. High dry matter lets it hold up in cooking and keep for months. It is a traditional agri-food product (PAT) of Campania.

• A round, slightly flattened bulb whose outer skin shines like copper
• Cut it open to find layers striped white and violet
• Sweet, gentle taste with an intensely aromatic scent

How to enjoy it. It is the onion for ragù alla genovese and, in Montoro, for a parmigiana of fried onion rings layered with tomato and scamorza and baked. Stored cool and airy, it can last until March.

Production areas

Campania

Season

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