Onions are not all the same: some of them are excellent thanks to their flavour, scent, and inviting look, too. This happens for the ‘Cipolla ramata di Montoro, which comes from a land between the provinces of Salerno and Avellino. It immediately attracts the attention because of the bright copper-coloured glints of its peel. Its globular shape hides a very closely-knit vegetable, with violet shades. It is characterized by a sweet and unique flavour and intense scent. Its peculiar, delicate and persisting aroma, clear flavour, that however is suitable for different uses and seasonings, allows to appreciate it both uncooked and in the most varied gastronomic recipes. It is a so special onion that it is requested by the best Italian chefs.
From Montoro towards new markets
This valuable bulb originates from the area of Montoro, a big agricultural municipality in Campania, but since a few years its cultivation spread in other municipalities in the province of Avellino and Salerno situated near the Monti Piacentini. This is a very sunny land in the summer, but both in spring and autumn it benefits by abundant rains. Its production has just surpassed 40,000 quintals per year. These numbers are not exceptional, but are anxiously followed by retailers, especially the ones who supply renowned restaurants. Export is carefully followed by local entrepreneurs, who know that they have at their disposal a unique product.
Exalting its quality
Its hard and resistant peels are the best way for preserving this onion, whose production is the result of one year cultivation. The intensity of its copper colour and the characteristic binding with the shape of a plait allow to use it as en element for decorating Italian dishes. Besides in its natural form, it is used and marketed for compotes, jams, ready-made sauces, preserved in brandy, grilled, and in oil. Its packaging is simple. Glass is preferred in order to exalt at their best the characteristic of this onion and combine elegance and rustic flavour of the authentic Italian cooking. Its success in cooking is due to its strong and especially resistant fibre, which keeps in its whole fragrance. Among the different jams, the one prepared with apples, nuts, and coriander is especially appreciated.