Dried red onions in cooked grape must

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!