Very common, they have rounded or oval, and the color of flesh and thin sheets papyrus exterior is pure white; the flavor of white onions is n general little spicy, but sweet; These onions are grown mainly for the canning industry, but are also commonly sold on the fresh market. Widespread in northern Italy is the white onion of Chioggia, almost pearly color; in central southern most widespread is the onion bank of Barletta.
Onion Borettana is known throughout Italy for its unique flavor, named Boretto, a town in the province of Reggio Emilia, in which it was cultivated since 1400. Today, however, most of the production takes place in Parma. It is also known as onion flat Como or Rovato. It is a variety of onion widely used by the industry of pickles, in Emilia Romagna is served with fried dumplings, sausages and as an accompaniment to main courses in general. It has features such as a bulb very flattened at the poles, and small with straw-colored tunics.
Perhaps among the most sold onions and spread throughout the world, the golden onions have white flesh, but the outer skins, rigid and consistent, are light golden bronze. These onions are sweet and aromatic, and are widely used in the kitchen, although usually grow onions in the garden you prefer white or red. These onions usually are grown mainly for consumption of nuts, or with the outer skins are dry, protecting them for several months; there are hardly golden onions or gathered early as spring onions. It is the most versatile and common onions. These onions are of oval or rounded form elongated, and there are varieties in small bulb, but also in giant bulb, which can easily reach 7-8 cm in diameter. Widespread varieties of Piedmont, as the golden onion Castelnuovo Scrivia, but also the different varieties of Lombardy, Pavia, Voghera and other areas of the Po Valley.
Red onions are among the most aromatic, often used raw or simply marinated; the most famous are and sweet red onion, taste very sweet and very pleasant. The outer skins are of bright color, purple, and the same applies to the outer side of the various layers that make up the edible pulp; most of the red onions keeps the color even after cooking, giving a particular effect to the dishes; some varieties instead, once cooked, have no distinctive appearance compared to other onions, although usually the sweet flavor is still marked. The red color is given by the flavonoid content in the pulp, which makes these onions particularly beneficial, especially if eaten raw.
The onion has a special flavor that gives the food a pleasant taste and is often used as a "base" for the preparation of soups, risottos, meat and tasty sauces. But not only are the different dishes that contain it: the French, for example, are crazy for onion soup, known around the world, but also the stuffed onions, raw ones in salads and omelettes, have their notoriety. Surely his is a special flavor, generally well tolerated by all, which adds to dishes, a touch of flavor.
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