Fruit, vegetables and pulses

Cipolla Rossa di Tropea Calabria (red onion)

Cipolla Rossa di Tropea Calabria PGI: three ecotypes from Tyrrhenian sands

Sandy soils and a sea that keeps the climate gentle shape this onion, grown along Calabria's Tyrrhenian side from Nicotera to Amantea in three local strains that ripen one after another. Picked by hand between mid-April and late July, it comes as spring onions, fresh bunched onions or dried storage bulbs.

• Red outer skins wrapped around fleshy white layers
• Truly sweet: tender as a spring onion, crisp once dried for storage
• Three shapes to know: flat and round, half-bell, and elongated

How to enjoy it. Eat it raw with tomato, olive oil and oregano, or sauté it with chilli the Tropea way and pile it onto toasted bread. Use fresh onions within days; braids last about a month.

Production areas

Calabria

Season

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