Tropea red onions

The red onion from Tropea, ("Cipolla Rossa di Tropea"). They grow in a small area of Calabria around the southern Italian towns of Ricardi and near the popular tourist destinations of Tropea and Capo Vaticano.

The Tropea red onion is one of Italy's most celebrated vegetables. It is prized for its sweet flavour, crisp texture, and distinctive reddish-purple skin with a white-to-pink interior. The colour factor makes it an even more prized, attractive and versatile kitchen ingredient.

In July 2007 the Tropea red onions were acknowledged and received the European registered (Protected Geographical Indication) mark for red onions produced in this area in Calabria Italy. “Tropea Red Onion (Cipolla Rossa di Tropea Calabria PGI)”

Characteristics of Tropea red onions

Shape: Oval to elongated bulb.

Skin: Bright ruby-red to violet.

Flesh: White with pink-red rings.

Flavour: Mild, sweet, and low in pungency compared with many other onions.

Texture: Tender and juicy.

Presentation: Tropea red onions are harvested at dawn allowing the dew moist stems the flexibility to braid, the onions are often braided into bunches hung together they are a constant visual display in shops and tourist areas.

The annual Tropea red onion festival.

The festival with tastings, local recipes, and cultural events occurs every 13 August, and is the second oldest food festinal in Calabria, being pipped in first place by the 'Nduja festival in neighbouring Spilinga.

I must’ve peeled 100kg of onions over the past month in Calabria and I can really vouch for the low pungency of these onions, my only tears are when I see how many I need to peel.

Culinary uses

The Tropea onion is exceptionally versatile because of its sweetness. The following two recipes come from placards at the Ricardi train station.

Tropea red onion marmalade

2kg Tropea red onions, sliced

700g sugar

300g honey

Combine all ingredients in a suitable sized saucepan,

Simmer until the onions start to fall apart and the liquid is jammy.

Serve with cheese, charcuterie, anti-pasta.

We use the onion marmalade every day on the buffet, its very popular with both the locals and international guests.

Tropea red onion frittata

4 Tropea red onions

4 eggs

I pinch of salt

Extra virgin olive oil

Pour the oil into a frying pan and add the onions, peeled, washed, and thinly sliced.

Cover and cook over low heat, stirring occasionally, until the onions have softened and reduced to a creamy consistency.

Beat the eggs in a bowl and add a pinch of salt. Pour the eggs into the pan with the cooked onions and mix everything together.

Increase the heat slightly. When the frittata is nicely browned on one side, flip it using a plate and cook until the other side is browned as well.

I haven’t made this recipe, but frittata is a constant recurring primi piatti here in Calabria, so it should be representative and correct.

Sweet-and-Sour Tropea Red Onions

Marinating Liquid

1 part white wine vinegar (6%)

1 part sugar

2 parts water

Prepare enough marinating liquid to completely cover the amount of onions to be marinated.

Bring the water, vinegar, and sugar to a boil, stirring until the sugar has completely dissolved.

Allow the marinade to cool.

Thinly slice the onions.

Cover the onions with the marinade and refrigerate overnight.

For a more intense flavour, you can add herbs and spices such as bay leaves, thyme, rosemary, peppercorns, or other herbs of your choice while bringing the marinade to a boil.

Some other general uses for Tropea red onions are:

Raw in salads with tomatoes and mozzarella

Grilled or roasted whole

Caramelized as a side dish

Pickled

Made into onion jam or marmalade

Used on pizza and focaccia

Added to pasta sauces

Served with fish or grilled meats