Lampascioni Wild Onions in Oil | Laterradipuglia

Lampascioni wild onions in oil

4.8 16 reviews

Apulian lampascioni, the wild onions of Salento: harvested by local farmers, hand-cleaned one by one, boiled in water and vinegar, then preserved in oil with fresh mint, chili pepper and garlic. 320 gr jar, ready to open and enjoy.

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Data sheet

Manufacturer
Laterradipuglia Conserve
Reference
LTP-CPA-LAMPASCIONI
Origin area
Lecce / Salento
GMO Free
Si
Handmade product
Si
Preservatives used
Naturali
Organic farming
100%
Formato
320 gr
Allergens
Contains: SULPHITES (wine vinegar).
Ingredients
Lampascioni (wild hyacinth bulbs) 65% (origin: non-EU), extra virgin olive oil 32%, wine vinegar (contains SULPHITES), salt, dried oregano, dried garlic, dried basil, dried hot chilli pepper, dried rosemary.
Suitable for
Vegani
Nutritional info
Average values per 100 g
Energy 1315 kJ / 319 kcal
Fat 33 g
– of which saturates 4.7 g
Carbohydrate 4.8 g
– of which sugars 2.0 g
Fibre 1.1 g
Protein 0.8 g
Salt 0.99 g
Short production line / 0 Km
Si

Specific References

EAN13
8053689160406

Description

🧅

Lampascioni Wild Onions in Oil

“The wild onions of Salento, hand-cleaned one by one.”

Boiled in water and vinegar, hand-cleaned and preserved in oil with fresh mint, chili pepper and garlic: the traditional Salento recipe, ready to open.

Harvested by Salento farmers Cleaned one by one With mint and chili

Lampascioni are the wild onions of Salento: bulbs that grow spontaneously 5-10 cm underground and, when in bloom, produce a small blue flower. They cannot be cultivated: their presence on our tables depends entirely on the harvest of Salento farmers, who find them with special tools. In the Salento dialect they are called “pampasciuni”: they have a distinctly bitter taste and a crunchy texture.

For this product we select the best lampascioni, clean and trim them one by one with a small knife — a long and meticulous job — then boil them in water and vinegar and let them dry well. Finally we preserve them in extra virgin olive oil, with the addition of fresh mint, chili pepper and garlic: the same recipe Salento families have always used.

Freshly harvested Apulian lampascioni, still covered in soil and roots, before cleaning

How we make them

From the field to the jar

1
Hand harvested
Salento farmers gather the lampascioni with special tools and bring them to our company.
2
Cleaned one by one
We wash off the soil and trim them with a small knife: a long and meticulous job.
3
Boiled
We boil them in water and vinegar to reduce their bitterness.
4
Dried
We let them dry well before jarring.
5
Preserved in oil
We hand-pack them in extra virgin olive oil, with fresh mint, chili pepper and garlic.
Hand-cleaned lampascioni soaking in water and vinegar, before being jarred

In the kitchen

How to enjoy them

🍞
With Salento frisa
The classic way: on a moistened frisa, on their own or with a drizzle of oil.
🥖
Bruschetta and mixed appetizers
On bruschetta, or alongside typical cured meats and preserves in oil.
🍖
With boiled meats
Their slightly bitter flavor pairs well with boiled meats.
🍳
Omelets and salads
In Salento they are also used in omelets and potato salads.
💡 Once the jar is open, keep the lampascioni always covered by the oil: this prevents mold and keeps them at their best. From February to April you can also find them fresh, for a limited time.

Product sheet

At a glance

Product Apulian lampascioni wild onions in oil
Ingredients Lampascioni, extra virgin olive oil, mint, chili pepper, garlic
Size 320 gr jar
Origin Harvested by Salento farmers (Puglia)
Process Hand-cleaned one by one, boiled in water and vinegar, preserved in oil
Storage After opening, refrigerate and always keep covered by the oil

Frequently asked questions

Everything you want to know

What are lampascioni called in other regions?

In Italian they have several regional names: cipolla canina, cipollaccio con il fiocco, giacino dal pernacchio, pampascione, pampasciuni, bambascione, bambascioni. In the Salento dialect they are called “pampasciuni”.

Can lampascioni be cultivated?

No: they are a wild fruit that grows spontaneously 5-10 cm underground. Their presence on our tables depends on the harvest by Salento farmers, not on cultivation.

How should they be stored after opening?

In the refrigerator, keeping the lampascioni always completely covered by the oil: this prevents mold.

What do they pair well with?

With Salento frisa, with bruschetta, in a mixed appetizer of cured meats and preserves, or alongside boiled meats.
🧅

The tradition of Salento, in a jar

Harvested by Salento farmers, hand-cleaned one by one and preserved in oil with mint, chili pepper and garlic: the same recipe as always, ready to open.

💬 Write to us

Customer reviews

in Italian

Ordinato quasi per caso… e ora non ne posso più fare a meno! I prodotti de La Terra di Puglia sono davvero ottimi: sapori intensi, ingredienti genuini, e una qualità che si sente già al primo assaggio. Ma non solo: anche il packaging mi ha colpito. Tutto è arrivato ben imballato, senza un graffio, con una cura che non si vede spesso negli shop online. Si vede che ci tengono davvero a far arrivare i prodotti integri e perfetti, come appena usciti dal laboratorio. Un mix perfetto di qualità, attenzione e passione. Stra-consigliato!

Verified buyer
in Italian

Ottimi prodotti! Confezione idonea e venditore super consigliato!

Verified buyer
in Italian

Eccellenti danno un gusto buonissimo ai pomodori in insalata.

Verified buyer

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