Farm La Collina degli Iblei

Farm Hyblaean Hill

Roasted, au gratin in the oven, in a salad with orange and citron, but above all not cooked: the onion of Giarratana Slow Food Presidium is crispy, has a delicate aroma, a refined flavor and does not make your eyes water.

The valleys in the Ibleo district, the variety of the mineral-rich soil and the micro-hilly climate, determine the ideal environmental conditions for the cultivation of onions

In Giarratana, the cultivation of onions has always taken place and thanks to its mastery, the farm Hyblaean Hill is known for the production, processing and storage of extraordinarily sweet onions.

The passion for agriculture and the strong bond with the territory, have allowed the enhancement of this extraordinary product

How is Giarratana onion grown? Three basic conditions are needed: preparation of the soil, onion seedlings grown from the seed previously transplanted with special techniques and full or waning moon phase as suggested by the old farmers.

Once the seedlings have been transplanted and fertilized between February and March, the irrigation is done by drip system to avoid stagnation.

Harvesting takes place from late June to early September strictly by hand. The onions, once harvested, are stored in dry, ventilated and sheltered from the sun

How is Giarratana onion grown? Three basic conditions are needed: preparation of the soil, onion seedlings grown from the seed previously transplanted with special techniques and full or waning moon phase as suggested by the old farmers.

Once the seedlings have been transplanted and fertilized between February and March, the irrigation is done by drip system to avoid stagnation.

Harvesting takes place from late June to early September strictly by hand. The onions, once harvested, are stored in dry, ventilated and sheltered from the sun.

Important: the clayey soil of Giarratana gives the product the polyphenols that give the onion the right crunchiness and size, while the microclimate tends to dry and windy prevents moisture and disease.

Hyblaean Hill is constantly striving to enhance its territory, recovering ancient crafts and methods: for this reason its onion is certificated by Slow Food

Giarratana’s onion is a food rich in quality, contains sugars, proteins, fats, vitamins, minerals and also has excellent diuretic characteristics.

These onions differ from the traditional ones for: large size, flat and flat shape, typical Mediterranean white color with golden brown reflections.

Curiosity: the onion of Giarratana is very delicious, diuretic, rich in vitamin A, B, C, E, antibacterial and an excellent natural antibiotic.

Included in the list of traditional Italian agri-food products of the Ministry of Agricultural, Food and Forestry Policies, the Giarratana onion is also a slow food certification

Why Iginio chose Farm Hyblaean Hill:

Giarratana onion is a product that not only stimulates the sense of smell, but especially the emotions. During my visit to the farm “La Collina degli Iblei”, Giusi and Rosanna guided me through the work and techniques that hide behind the cultivation of onions and told the fundamental aspects that must possess the soil, from organic composition to exposure to the sun and windy.

I tried their preserves: from onion fillets enhanced by beer, grappa and marsala to baked and natural fillets, a real blaze of flavors.

Among the endless expanses of onion flowers, real brushstrokes of color, Uncle Giovanni, took me through his stories back in time: when the history of onion is closely linked to our customs and traditions.

Now the onion of Giarratana is one of the most precious products in the whole Ibleo territory. Despite being an exceptional product, it is still little known and used.

For this reason, through Sicibia I want to celebrate this giant with a very sweet heart

Why Iginio chose Farm Hyblaean Hill:

Giarratana onion is a product that not only stimulates the sense of smell, but especially the emotions. During my visit to the farm “La Collina degli Iblei”, Giusi and Rosanna guided me through the work and techniques that hide behind the cultivation of onions and told the fundamental aspects that must possess the soil, from organic composition to exposure to the sun and windy.

I tried their preserves: from onion fillets enhanced by beer, grappa and marsala to baked and natural fillets, a real blaze of flavors.

Among the endless expanses of onion flowers, real brushstrokes of color, Uncle Giovanni, took me through his stories back in time: when the history of onion is closely linked to our customs and traditions.

Now the onion of Giarratana is one of the most precious products in the whole Ibleo territory. Despite being an exceptional product, it is still little known and used.

For this reason, through Sicibia I want to celebrate this giant with a very sweet heart

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