Fruit, vegetables and pulses

Lampascioni (tassel hyacinth bulbs)

Lampascioni: wild tassel hyacinth bulbs dug by hand in Puglia

These little spinning-top bulbs belong to Muscari comosum, a plant that grows wild on hillsides and uncultivated land. They are dug by hand between December and April, the only months for fresh local bulbs. Expect a bold, slightly bitter flavour that cooks in Puglia and Basilicata know how to tame.

• Outer skins in apricot, salmon or old-rose tones; a dull off-white bulb is a different species
• Assertive and faintly bitter, softened by a long soak in several changes of water
• Listed as a traditional agri-food product (PAT) for both Puglia and Basilicata

How to enjoy it. Soak for a day or two, boil, then dress with oil, vinegar, salt and pepper and serve cold as a starter. They can also be deep-fried until they open like flowers, or roasted under hot ashes.

Production areas

Apulia, Basilicata

Season

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