Red onion of Tropea IGP

Dried onion with Protected Geographical Indication, sweet and crunchy

The red queen of Calabria: so sweet you can eat it raw, so fragrant it transforms any dish

Tropea Red Onion PGI: Authenticity and Artisanal Flavor

The Tropea Red Onion PGI is one of the most celebrated Italian horticultural products: grown on the Tyrrhenian coast of Calabria, between Vibo Valentia, Cosenza, and Catanzaro, it owes its extraordinary sweetness to a unique microclimate, where the sea mitigates the winters and the sandy soils produce tender, juicy bulbs. In the dried version, the purple-red outer skin contains crunchy, sweet, and mildly pungent layers, with a higher natural sugar content than common onions. The PGI mark guarantees the origin, variety, and cultivation method: only the true Tropea can be called that. An ingredient that is already a recipe.
 
 
 

The roots of this Red Onion are deep in tradition

It is said that it was the Phoenicians, and then the Greeks, who brought the red onion to the Calabrian coast over two thousand years ago, finding that strip of land between the sea and the hills the ideal place to soften its character. For centuries, the "Tropea red" was a currency and the pride of the coastal farmers: in the 19th century, it was loaded onto ships and sold as far away as France and America, so much so that travelers cited it among the wonders of Calabria. The braids of onions hanging from the balconies of seaside villages remain one of the most iconic images of the South: agriculture, landscape, and identity intertwined, in the most literal sense.
 
 
 

Choosing the Tropea PGI Red Onion means taking care of yourself

The Tropea Red Onion is precious for daily well-being: its purplish-red color reveals its richness in anthocyanins, antioxidant pigments that fight free radicals, while quercetin, of which red onions are a major source, is studied for its anti-inflammatory properties. Low in calories and rich in water, fiber, and minerals such as potassium, popular tradition has long attributed it to purifying and digestive properties. Furthermore, its natural sweetness allows it to be enjoyed raw, preserving the beneficial sulfur compounds that cooking partially loses.
 
 
 

How to Best Use: Tropea PGI Red Onion

• RAW, IN MEDITERRANEAN SALAD – Slice it very thinly on a salad with Organic salad tomatoes e SlowFood® Organic Trasimeno Green Bean boiled: a unique summer dish where its crunchy sweetness takes center stage.
• SWEET AND SOUR AND CARAMELIZED – Stew it slowly with a spoonful of Biodynamic Red Balsamic Vinegar of Modena PGI: the resulting compote is sublime on cheeses, especially with Lactose-Free Caciotta “Amerina”, and on roast meats.
• SUNDAY OMELETTE – The most loved combination in Calabrian cuisine: gently wilted Tropea onion and Extra Fresh Eggs, for a tall and soft omelette to be completed with a side of Organic Coral Green Beans.

Food container

Store in a cool, dry, well-ventilated place, away from direct light and away from potatoes, which accelerate sprouting. Once chopped, store the onion in a closed container in the refrigerator and consume within a few days.
 
 
 

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