Best Italian Onion Types
Named after the Calabrian town of Tropea settled along the Tyrrhenian coast in the province of Vibo Valentia, Cipolla Rossa di Tropea Calabria refers to the red onions of the following cultivars: Tondo Piatta (early ripening), Mezza Campana (mid-season) and Allungata (late ripening).
They are further categorized into three types: Cipollotto (scallion), Cipolla da Consumo Fresco (fresh onion) and Cipolla da Serbo (preserved onion). Fully ripe Tropea onions are either round or slightly elongated, succulent and particularly sweet.
Cipolla di Certaldo is a symbol of the Tuscan town of Certaldo – beloved local onions were even mentioned in book VI of the Decameron, a famous work by Giovanni Boccaccio, who was born in Certaldo. Cipolla di Certaldo truly has a special meaning for the locals - they even call themselves cipolloni, meaning big onions.
There are two main types of these onions, and each is harvested in a different season. Statina is a summer onion, characterized by a light violet color, juicy texture, and relatively sweet flavor, while the dark red vernina, which is harvested in autumn, has a strong, pungent flavor.
Listed as a traditional Italian food product, cipolla di Giarratana is a huge, very sweet variety of onion, grown only in the small Sicilian village of Giarratana, located in the Hyblaean Mountains. Ranging in size from 200 grams to 2 kg, they are often sold with a long stem, so they can be hanged when stored.
The paper-thin golden skins hide a juicy, white interior with a very delicate flavor. Due to their deliciousness, Giarratana onions are often eaten raw in salads, but they are also excellent when used as a filling for focaccia, simply grilled or baked with various condiments.
Onion of Zapponeta is a traditional agricultural food product of Apulia, cultivated mainly around the communes of Zapponeta and Margherita di Savoia. The size and shape may vary depending on the harvesting period, which lasts from April to May.
What makes this ivory-white onion so special are its sweet and delicate flavors combined with its juicy and crispy texture, which is why this tender vegetable is best enjoyed raw, although it is also great when baked or boiled.
Grown along the southwestern Adriatic coastal strip stretching from the mouth of the Ofanto River to the one of Candelaro, within the provinces of Barletta-Andria-Trani and Foggia, Cipolla Bianca di Margherita refers to the white onions of the following cultivars: Marzaiola or Aprilatica, Maggiaiola, Giugniese and Lugliatica.
All of them are characterized by their crystalline white color, succulent flesh, and crunchiness. Margherita onions are quite sweet and particularly good with meat or fish because it enhances their flavor without overpowering it. Although ideal for making soups, stews, and minestrones, these onions are also used fresh in salads, with boiled potatoes, carrots or cucumbers.
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