Cipolla Rossa di Tropea Calabria
Red onions are cultivars of the onion (Allium cepa), and have purplish-red skin and white flesh tinged with red. They are most commonly used in cooking, but the skin has also been used as a dye. Red onions tend to be medium to large in size and have a sweeter flavor than white or yellow onions due to low levels of pyruvic acid and sulfur compounds. They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods. Red onions are available throughout the year and are high in flavonoids and fiber (compared to white and yellow onions). Cut red onion can be soaked in cool water for a period of time, and the water can be drained off, resulting in less "bite" and pungency.
Source: Wikipedia
Recipes
Cipolla Rossa di Tropea Calabria PGI :: Qualigeo
The Cipolla Rossa di Tropea Calabria PGI refers to the fresh or dry onion bulb belonging to the species Allium cepa L., limited to the Tondo Piatta (early-ripening), Mezza Campana (mid-season) and Allungata (late-ripening) native ecotypes. There are three...
Cipolla Rossa di Tropea Calabria | Local Red Onion From Calabria, Italy | TasteAtlas
What is Cipolla Rossa di Tropea Calabria? Named after the Calabrian town of Tropea settled along the Tyrrhenian coast in the province of Vibo Valentia, Cipolla Rossa di Tropea Calabria refers to the red onions of the following cultivars: Tondo Piatta...
Cipolla Rossa di Tropea Calabria IGP :: Qualigeo
La Cipolla Rossa di Tropea Calabria IGP si riferisce all’ortaggio da bulbo allo stato fresco o secco della specie Allium cepa L. limitatamente agli ecotipi autoctoni Tondo Piatta (primaticcia), Mezza Campana (medio-precoce) e Allungata (di maturazione...