In the central Italian region of Emilia Romagna, along the banks of the River Po in the area called Boretto in the Reggio Emilia province, grow the Borettane Onions, to whom the limey soil of the Pianura Padana gives it that hue of straw yellow and sweet taste, with a flat shape that ranges in size from 1 to 3 inches in diameter.
They belong to the shallot family, Cipolle Borettane has a firm and juicy flesh with a sweet flavor.
Borettane Onions represent a true gastronomic excellence in the Italian culinary tradition.
They are harvested at the end of July and they are stocked and supplied up to next March .
The taste of Borettane onions does not need too much seasoning.
They are so versatile that they can even be eaten raw. However, cooking them allows them to bring out their flavour better and go wild in all kinds of preparations.
They are also easily available outside Italy, usually sold in jars pickled or in Balsamic Vinegar or grilled.