The onion of Tropea: a historical, culinary and cultural icon

The Onion of Tropea is an exceptional gastronomic product that also holds significant importance in the culture of the city and the entire Calabria region.

Produced along the Tyrrhenian coast, this onion is not just a local treasure, but it represents a tradition deeply rooted in the entire area. Furthermore, on a touristic and economic level, it plays a decisive role for the whole region.

Its international fame has attracted the attention of chefs and food lovers from around the world, turning Tropea into a sought-after destination for those passionate about fine cuisine. Numerous gastronomic fairs are dedicated to it, such as the historic "Sagra della Cipolla Rossa di Tropea", held since 1978 in Ricadi, south of Tropea and near Capo Vaticano, every August 13th.

These events are highly beneficial, both in celebrating the product and in boosting the economy, by attracting visitors and supporting local businesses.

Additionally, its recognition as a PGI (Protected Geographical Indication) product has elevated the Onion of Tropea to a symbol of quality and authenticity, fostering a growing demand in foreign markets and contributing to the renewed valorization of Calabria as a prestigious culinary destination.

The red onion has thus become a true symbol of the city, not only for commercial reasons but also due to its deep connection with the local farming culture and the love for the land, passed down from generation to generation, in an intertwining of tradition, economy and tourism that makes it a pillar of the region's culture and economy.

A true culinary legend with deep roots in the ancient history of Calabria, the Onion of Tropea stands as a symbol of the region's gastronomic richness, with origins closely tied to the civilizations of the Greeks and Phoenicians, who introduced the first varieties of onions to this fertile and extraordinary land.

It was these ancient traders and settlers, journeying and trading across the Mediterranean, who brought this remarkable product to the area, believed to have originated in Mesopotamia and Central Asia.

The exceptional quality of the Onion of Tropea is a result of the harmonious interplay of soil, climate and traditional agricultural practices that have been perfected over centuries. This combination has elevated it to a prestigious place in today's culinary world, both locally and internationally.

In the Middle Ages, this onion was already valued and traded throughout Italy. Its reputation continued to grow due to its superior quality and distinctive flavor, making it a sought-after ingredient in cooking, cherished in noble courts and aristocratic banquets.

In contemporary times, the recognition of Onion of Tropea as an PGI product in 2008 is not just a mark of quality but also a tribute to the dedication and passion of local farmers who have safeguarded the purity and authenticity of this exceptional onion. This certification ensures that each bulb authentically reflects its heritage and guards against imitation.

The temperate climate and mineral-rich soil of the hills surrounding Tropea offer the perfect environment for this vegetable, making this product a living piece of history. It stands as a testament to ancient traditions and refined agricultural knowledge, representing a pinnacle of excellence in the global gastronomic landscape.

The Onion of Tropea stands out for its exceptionally sweet and delicate flavor, as well as its characteristic intense red color. These features not only give it an attractive and aesthetically pleasing appearance but also indicate its great qualit.

Its natural sweetness translates into a harmonious and aromatic taste that can elevate any dish. This product can be used in a variety of culinary preparations, from fresh salads to elaborate sauces, from enticing side dishes to more refined main courses.

Its versatility is evident in numerous traditional and modern recipes: from Tropean Pasta, which uses the onion's sweetness to balance the salty flavors of anchovies and olives, to Crostini with Onion of Tropea, Burrata and Walnuts, a sophisticated appetizer that combines the creaminess of Burrata with the sweetness of the Onion of Tropea and the crunchiness of walnuts.

And don't forget other typical, delicious dishes such as Fileja alla cipolla rossa, a hand-twisted fresh pasta, or Pitta 'mpigliata alla cipolla rossa, a bread filled with red onion, anchovies, olives, and cheese. 

In addition to its gastronomic qualities, the Onion of Tropea is also a healthful ingredient due to its antioxidant properties and content of vitamins and minerals.

Every bite is a celebration of Calabrian tradition and culture, a true sensory journey that tells the story of a region and its culinary heritage.

An intriguing aspect of the Onion of Tropea is about its preservation, a true art form that reflects a centuries-old tradition and goes beyond mere culinary practice.

The onion is often preserved in a special way to extend its shelf life and maintain its exceptional qualities. Traditionally, the bulbs are braided into beautiful strands, a practice that not only facilitates storage but also adds to the product's aesthetic and presentation.

This technique, known as "braided onions", is more than just a practical solution: it is an authentic cultural rite that celebrates the importance of this product in the daily life of all Trupiani (as the inhabitants of Tropea are called in Calabrese dialect).

Braided onions can be hung in the kitchen as decoration or used in culinary preparations even after several months, always retaining their sweetness and distinctive aroma. It's important to store them in a cool, dry and well-ventilated place, avoiding direct sunlight.

This preservation method is a testament to the ability of local farmers to adapt traditional techniques to modern needs, preserving the authenticity of the product while celebrating Calabrian culinary culture.