Description
White onions taste sweeter and milder than golden ones, with tenderer, juicier flesh. The most famous in Italy come from Margherita di Savoia, in Apulia, and the small, flat borettana, perfect sweet and sour.
They are ideal raw, thinly sliced on focaccia and salads, and in light soffritti, where they soften quickly without masking other flavours. When a recipe needs a gentle onion, this is the right choice.
They are ideal raw, thinly sliced on focaccia and salads, and in light soffritti, where they soften quickly without masking other flavours. When a recipe needs a gentle onion, this is the right choice.
