Description
The red onion from Tropea is one of the most famous onions in Italy, and its name is tied to the Calabrian coast, between Vibo Valentia and Cosenza, where it has been grown for centuries. It is said that the Phoenicians brought it to these lands.
It is sweet, crunchy and mild: so much so that it can be eaten raw without fear, thinly sliced in a salad, a panzanella or a gazpacho. Cooked slowly it becomes almost a jam, and it is perfect in pumpkin saor, the plant-based version of the classic Venetian dish.
Its purple skin tints the dishes you use it in with a lovely colour: one more reason to choose it when you want to brighten up the table.
It is sweet, crunchy and mild: so much so that it can be eaten raw without fear, thinly sliced in a salad, a panzanella or a gazpacho. Cooked slowly it becomes almost a jam, and it is perfect in pumpkin saor, the plant-based version of the classic Venetian dish.
Its purple skin tints the dishes you use it in with a lovely colour: one more reason to choose it when you want to brighten up the table.
