Onion of Giarratana Slow Food Presidium

Presidio Slow Food

Onion of Giarratana Slow Food Presidium

1,99

Roast, baked au gratin, salad with orange and cedar, but especially 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.

Farm La Collina degli Iblei
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Off-season
  • Description
  • Secrets
  • Storage
  • Curiosity

Description

Roast, baked au gratin, salad with orange and cedar, but especially 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 Giarratana Onion is a type of onions that is particularly large in size and has such a sweet taste that it can be tasted raw.

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

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 presidium.

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

To storage the Giarratana onions in the most natural way, we recommend you keep them in a wooden box or in wicker baskets. Place newspaper sheets between the onions and sometimes rotate the onions.In this way you can avoid the creation of moisture and mold.

The clayey soil of Giarratana provide to the onions the polyphenols that give them the right crunchiness and size, while the dry and windy microclimate prevents moisture and disease.

Compared to other onions it has a curious aspect: it does not cause the classic tearing.