Tropea onions

The Tropea onion is a leading protagonist of Mediterranean cuisine, in particular, because unlike other varieties, it has a flavor that can be pleasantly enjoyed even raw. The Tropea onion, in fact, is often an integral part of salads of all kinds, especially if accompanied by tomatoes. Within the Calabrian gastronomic tradition, this variety of onion is used to make the famous onion tart. Finally, the Tropea onion is rich in minerals such as iron, magnesium, selenium and zinc, as well as vitamins C and E.

Use in cooking

Among the ideal preparations based on Tropea onion, there are undoubtedly first courses and second courses, with cooking that occurs mainly by boiling as well as in a pan, browning.


To best preserve Tropea onions, it is necessary to find a cool and humidity-free place, where they can remain for about two weeks.


Since ancient times, the Tropea onion has been known for its properties: it was already mentioned by none other than the scientist Pliny the Elder.

Recipe list