Cipolla, Cipollotto, Cipolline

The onion has been used for thousands of years in Italy. Introduced by the Egyptians then taken up by the Romans, it has been put to use in all sort of ways, including being fermented to make an alcoholic drink. In the Italian kitchen it is widely used in ragùs, soups and risottos. The main areas of cultivation are Sicily, Puglia, Campania and Emilia-Romagna.

The onion has been cultivated through the centuries to produce thousands of varieties, with all manner of shapes, colours and strengths. Most are named after cities, such as Ramata di Milano and Rossa Piatta di Bassano, but there are far too many to list here.