Prepared dishes

Parmigiana of Montoro copper onion

Parmigiana of Montoro copper onion, a Sunday bake from Irpinia

Rings of copper onion, peeled by hand, battered and fried, go into a baking tin in layers with tinned peeled tomatoes, scamorza, a dusting of grated cheese and a little extra virgin oil. In Montoro, where nearly every family once grew the onion, it was a Sunday lunch classic, and it is now a traditional agri-food product (PAT) of Campania.

• Once baked, the red of tomato alternates with the white of scamorza and cheese
• Soft and creamy, with an intense yet delicate aroma and flavour
• Montoro's copper onion is sweet, very aromatic and holds up well to cooking

How to enjoy it. A one-dish meal from the oven: bring it to the table in its tin and serve it hot.

Production areas

Campania

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