Cipolla Rossa di Tropea Calabria

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.

Due to their pleasant flavor, these onions are most often used for sautéeing, added to salads, paired with various vegetables and cheeses, and the smallest bulbs are excellent for pickling. Also, Tropea onions are great for making marmalades, mousses or local dishes such as Tropeana onion soup and Omelette alla Contadina.