The Red Onion of Tropea, treasure of Calabria, is celebrated all over the world for its sweet taste and its versatility in cooking. Cultivated along the Tyrrhenian coast, from Nicotera to Campora San Giovanni, it draws strength from the mild climate and the generous soils of the region.
Its thousand-year history is intertwined with the ancient civilizations of the Phoenicians and the Greeks, who brought the cultivation of this red gem on the Calabrian coast and continues today.
Distinguishing features
The Tropea onion is easily recognizable for its intense and bright red color and for its white flesh, juicy and particularly sweet compared to other varieties.
This sweetness is due to the particular climatic and geological conditions of the production area, which give it a unique and unmistakable flavour. In addition, the Tropea onion is appreciated for its digestibility and beneficial properties, being rich in vitamins, minerals and antioxidants.
Dissemination and international recognition
The fame of this product has crossed Italian borders, making it a sought-after ingredient in cuisines around the world. Its spread has been facilitated not only by the word of mouth of tourists visiting Calabria, but also by the promotion made by internationally renowned chefs who have exalted the qualities in their dishes.
The Tropea Onion has also been recognized as a Traditional Agricultural and Food Product (PAT) and has obtained the PGI mark (Protected Geographical Indication), as a testament to its quality and authenticity.
Use in the kitchen
The Tropea Onion is extremely versatile in cooking and can be used in a variety of dishes, both raw and cooked. Thanks to its sweetness, it is perfect to be eaten raw in salads, where it adds a fresh and crunchy note, It is also a key ingredient for the preparation of jams and chutneys, which can accompany seasoned cheeses and meats.
In addition, the Tropea onion is delicious when caramelized, ideal to garnish bruschetta, hamburger or meat dishes. In the Calabrian cuisine, it is often used to prepare ‘Nduja, a spicy spread, and the traditional onion soup. Its unique flavor also enriches pasta sauces and risottos, making it an essential ingredient for many Mediterranean recipes.
The Tropea Onion in the world
Today, it is exported to many countries, where it continues to conquer palates and inspire chefs and amateur cooks. Gastronomic events and dedicated fairs celebrate this product, helping to spread its fame and enhance the Calabrian gastronomic culture.
The Tropea Onion is much more than a simple ingredient: it is a treasure of Calabria, a testimony to the agricultural and culinary wealth of this region: try it in the dishes of the restaurant of Bv Borgo del Principe Resort.