In the central region of Emilia Romagna along the banks of the river Po in the province of Reggio Emilia, grow Borretane onions, i.e. straw-yellow, sweet-tasting onions with firm flesh and a flattened shape to which the calcareous soil of the Po Valley gives these characteristics. They have a firm, juicy flesh.

Borretane onions represent a true gastronomic excellence in the Italian culinary tradition.

They are harvested at the end of July, stored and supplied until next March.

The taste of these onions does not need too much seasoning and they are so versatile that they can even be eaten raw, without cooking.

However, cooking them allows their flavour to be brought out better and to indulge in all kinds of preparations.

They are also readily available outside Italy and are usually sold in jars pickled in vinegar or balsamic vinegar.

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