Lampascioni freschi
   

Fresh Lampascioni 1 kg

4.7 31 reviews

Fresh lampascioni from Puglia, just harvested: whole bulbs to clean and cook as you like – in oil, fried, sweet and sour or in a salad. Sold by the kilo, and available only a few months a year.

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2 €1.00 €2.00
€8.80
€9.80
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Temporarily out of stock Sold in packs of 2
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Data sheet

Reference
LAMPASCIONI-FRESCHI
Ingredients
Lampascioni 100%
Suitable for
Vegani

Description

🧅

Fresh Lampascioni from Puglia

“A bittersweet bulb that in Puglia is food for connoisseurs.”

Fresh lampascioni, just harvested, just as they come out of the ground: ready for you to clean and cook with your own family recipe.

Just harvested In season only Sold by the kilo

So what are lampascioni? They are the bulbs of a herbaceous plant, Muscari comosum, also known as tassel hyacinth or wild onion, and in Italy as pampagioni. In Puglia they are not a flower to admire in the fields but a true delicacy for connoisseurs, tied to a cooking tradition rooted deep in the region's history.

What you see here are fresh lampascioni, just harvested: they need to be cleaned, prepared and cooked the way you like. If you are not used to them, or short on time, try our ready-to-eat lampascioni in oil.

A hand holding a few freshly harvested lampascioni, still covered in soil and with their roots

The nature of Puglia

A bulb hidden underground

Nature in Puglia is rich in plants, and many of them end up in the kitchen: aromatic herbs, wild greens and above all lampascioni bulbs. The bulb grows underground, between 12 and 20 centimetres deep, and has a bitter, slightly spicy taste quite unlike anything else.

Here they are known and loved; in most of Italy they remain almost unknown. For people from Puglia they are part of their identity, so much so that the name changes from one area to the next – pampascione, pampasciuni, bambascione, bambascioni – but it always means the same bulb.

In the kitchen

How to cook lampascioni

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In oil
The classic preserve, to keep in the pantry and serve as a starter.
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Sweet and sour
Sweet and sharp flavours balance the bulb's bitter note.
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Fried
Fried lampascioni are among the best-loved recipes in Puglia.
🥗
In a salad
A simple way to taste their full flavour.
Cleaned lampascioni, outer skin removed, soaking in a bowl of water
🔔 Fresh lampascioni are available only a few months a year, between winter and spring, and in limited quantities. If you can't order them today, leave your email in the form on this page: we'll let you know as soon as they are back.
Four cardboard boxes full of fresh lampascioni with soil and roots

Product sheet

At a glance

Product Fresh lampascioni, just harvested
Botanical name Muscari comosum
Size 1 kg · you can order several kilos
How they arrive Whole bulbs, to clean and cook
Taste Bitter and slightly spicy
Season A few months a year, between winter and spring
Origin Puglia, Italy

FAQ

A few questions about lampascioni

What are lampascioni called in Italian?

They have many names, depending on the area: cipolla canina, cipollaccio con il fiocco, giacino dal pernacchio, pampagioni, pampascione, pampasciuni, bambascione and bambascioni. The botanical name is Muscari comosum.

What do lampascioni taste like?

They have a flavour all their own, bitter and slightly spicy. That's why traditional recipes use them to add a bitter note to a dish.

When are fresh lampascioni available?

Only a few months a year, between winter and spring, and in limited quantities. Out of season, leave your email in the form on this page and we'll let you know as soon as they are back.

Fresh or in oil?

Fresh ones are for those who want to clean and cook them with their own recipe. If you are not used to them, our lampascioni in oil are ready to serve.

Are lampascioni cultivated or wild?

Both: they are grown in the Puglia countryside, but they also grow wild. Anyone foraging for them must know how to tell them apart from the poisonous wild onion.
🌱

A piece of Puglia on your table

More than just a bulb: a part of Puglia's food and culture, with its stories and traditions. If you have never tasted them, this is your chance.

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Customer reviews

It was great to have fresh Lampascioni and not jarred

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