Lampascione, Lampagione, Lampasciuolo

This bulb of the muscari or wild hyacinth plant is much used in Puglia and southern Italy and is now cultivated as a vegetable to meet growing demand. Looking like a shallot, it is slightly bitter and is mostly eaten when it ripens in the summer. Lampascione can be pickled, like onions, without losing its bitter taste. It is also good boiled in water then dressed with olive oil and vinegar.