Spring Onions

A classic of rural culture in Angri

The spring onion, different from the DOP, is one of the most common crops in the territory of Agro Nocerino-Sarnese, as well as one of the most typical and characteristic. Around since ancient times, it has become a sort of DOP product since the early A.D. years, an element of local culture known and appreciated even in relatively distant places. The peasant tradition of the area, handed down from father to son, has preserved the cultivation techniques and the purity of the local variety practically intact, which today has become particularly sought after, both on the domestic market and abroad.

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Scrivi qui la tua didascalia

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Slide Title

Scrivi qui la tua didascalia

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Slide Title

Scrivi qui la tua didascalia

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Slide Title

Scrivi qui la tua didascalia

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Slide Title

Scrivi qui la tua didascalia

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Slide Title

Scrivi qui la tua didascalia

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Cultivation

The spring onions are grown throughout the year, thanks above all to their extraordinary resilience, which makes them resistant to minimal climatic variations, such as those that characterise the territories of the Agro Nocerino-Sarnese. However, the best time to consume them is between March and April, the two-month period in which, traditionally and since ancient times, the bulbs reach full and complete ripeness and achieve full expression of their organoleptic qualities: aroma, taste and persistence of the same.

Consumption

Like onions, spring onions should also be eaten cooked, in order to reduce the impact of the essential oil (allyleyl sulphide) contained in it, responsible not only for the exhalations that provoke the famous lacrimations, but also for the acrid smell that annoys many diners (and many chefs, since it tends to cover the aromas of other ingredients). This substance evaporates when cooked and its effects disappear. However, even more than onion, if ripe and picked in the right season (see previous paragraph), the onion can also be eaten raw, especially in salad, provided it is dosed sparingly, well washed and cut into thin washers, so as not to override the other elements of the dish.