Onion Maggiolina, characteristics and recipes

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Robert Maurer
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What is Maggiolina onion 

Shiny white in color, the small and round Maggiolina onion it rarely exceeds 50 millimeters in diameter.

Its production, mainly Emilian and Tuscan, also reaches southern regions such as Puglia; very interesting the service done in this regard by RAI on the Maggiolina onion of Margherita di Savoia, DOP and IGP product.

The Sicilian variety is slightly flatter, with greenish reflections and a slightly spicy flavor. 



Spring onions typically reach one production of just over 10 thousand tons per year, entering the market as early as the month of June, this little gem being one of the vegetables early onion type.

Sweet and tasty at the same time, the Maggiolina onion is a lot appreciated fresh abroad, France, Germany and Belgium above all, while in the village it is mostly used as a preserve and purchased by restaurateurs and connoisseurs of special products el paeseni. 


Read also Alternative uses of onion >>


Where and when to buy the Maggiolina onion

La Maggiolina onion can be purchased directly in the field, at local retailers, where it is dried for 3 or 4 days in the sun before being sold.

Sometimes, if you are lucky, you can come across bags of colored nets that contain it on the shelves of the supermarket, or hung with garlic and shallots. The retailer price is around 3 euros, 3,50 euros per kilo.

Among the Maggiolina onion retailers we can mention, for information only, the Freddi di Calerno company in S. Ilario d 'Enza (RE); Corazzano Farm, San Miniato (PI); the Orti dei Berici especially for the preserved one; The Fruits of the Sun in Contrada Ciavolo, Marsala.



 

Onion-based Maggiolina recipes

La Maggiolina onion, as well as in jars, it can also be tasted as stewed side dish, baked in the oven or even grilled. It can also be served to children, stewed with a pinch of salt.

The thing that really needs a lot of patience is there cleaning: peeling these little tasty onions one by one is really painstaking work, but the game is worth the candle.

Le onions beetles you can therefore simply sauté in sweet and sour pan with a little olive oil, salt and balsamic vinegar for about ten minutes, covering and adding water if necessary, and then finish "caramelizing" with chestnut honey.


This recipe is perfect to accompany cheeses for example.

The Maggiolina onion is also perfect for preparing "stewed" sauces with tomato, as an accompaniment to various protein dishes, other vegetables or cereals, such as cous cous or rice.

Always with tomatoes or cherry tomatoes, but in the summer version in salads, they become very delicate and delicious. 


Special is also the focaccia or pizza with the Maggiolina onion. 

 

Curiosity: in the province of Parma, in Sala Baganza, the Onion Feast, and on the menu of the sagracompare you too, the Maggiolina onion! 


Read also How to grow onions >>

 

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