Mild, crisp and versatile in the kitchen: these are the characteristics of the vegetable that is a culinary symbol of the land of Calabria.
RED ONION OF TROPEA PGI: PLACE OF ORIGIN AND PROCESSING
History tells us that the Phoenicians were the first to bring the Red Onion to Calabria; since then its consumption increased until it became an integral part of local culinary culture.
The production area of the Red Onion of Tropea PGI extends along the central/upper Tyrrhenian coast of Calabria, characterized by fertile, sandy, alluvial fields and by a Mediterranean microclimate that is cold and humid in the winter and hot in the summer. This is where they grow the special onions that have featured so long in Calabria’s rural history, and that have become the gastronomic symbol of the region.
ORGANOLEPTIC CHARACTERISTICS
Not only excellent to taste, but also beneficial to health, the Red Onion of Tropea PGI consists of 90% water, 1% proteins and very few fats, and of minerals such as potassium, calcium and phosphorus. Thanks to its fibre content, it is optimal for the balance of intestinal flora. It is also considered to have aphrodisiac, antiseptic and anaesthetic properties and to regulate cholesterol.
USE IN THE KITCHEN
Crisp, mild, delicious and versatile in the kitchen, the Red Onion of Tropea PGI is a constant ingredient in regional Calabrian recipes and has become one of the most widely used foods in Italian homes. With its rich flavour, this is an ingredient that gives an extra touch to authentically rustic dishes, as well as to gourmet ones. It can be used to enhance a frittata, flavour soups or be turned into a compote to serve with meat and cheeses.
