A unique onion with a red cloak and golden hues grows in the foothills of western Friuli, between the Meduna and Cosa torrents. It has a crunchy and sweet heart, never spicy, and is also perfect to eat uncooked. Harvested in late summer, it is preserved by braiding the larger bulbs, while the smaller ones are pickled. After a post-war decline, this tradition was revived through the Slow Food Presidium programme, which has supported its cultivation and preserved this precious cultural heritage.
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