Our onions are cultivated in open field from february
and picked by hand in the month of june, when they are
fully mature. This kind of onion is a very sweet one with
unmistakable taste.
Each and every onion is washed, peeled, cut into slices and
dried by using a fully natural method. That typical tecnique
preserves all their organoleptic qualities and keeps them
crackling. Once dried they are laid to macerate in vincotto,
which is a cooked grape must, according to an old traditional
recipe typical of our land. It’s a very particular product: who
loves it can’t help it!
Perfect with white meat or cheese. Excellent as appetizer and
into typical Apulian rustic cakes. Really surprising on pizza: it
likes to children too!