Tropea's red onion

tropea's red onion


Tropea's red onion

Travel Agency in Tropea Ma&Ma by Maury Travel Calabria
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red onion of tropea

Red onion of Tropea is an ecotype in the family Liliaceae, classified as Allium Cepa. Its introduction in Calabria is traced back to time of the Phoenicians, as evidenced by some archaeological finds unearthed in the area between Vibo Marina and Trinity. Cultivation implemented unevenly distributed, however, dates back to the early 's nineteenth century, when the territory of Parghelia was first placed in rotation in place of cotton. The reasons for his assertion to be found in the peculiar characteristics of the bulbous, represented by the bright red coats, size medium-large bulb, the earliness of 'preggievoli ripening and organoleptic characteristics. It is they give the product the characteristics of specificity and typicality, representing essentially a sweet and not at all spicy, tender and crunchy texture from the same time, so it is very good for fresh consumption, raw or in salads. According to time of production, there are three types: the first fruits, medium-early, late.


The term nduja is probably of French origin. In fact in this language the word means andouille sausage, tripe French. Its introduction in Calabria is probably the French that the imports during the Napoleonic period. Other sources believe that it was the Spaniards who introduced the consumption of nduja in Calabria in 500. The product is historically a poor food for consumption of social classes and poorer states, but also for its nutritional value for the therapeutic due to abundant presence of chilli content. In addition, its abundant content has antiseptic properties and antioxidants. The sausage is a nduja atypical in that it spreads instead of being sliced. Generally taste as an appetizer spread on bread or toast, or is the cornerstone of traditional Calabrian dishes like fileja to nduja and beans with the nduja.
Parts of the pig fat (lard, grease and bacon), hot pepper and salt.
Irregular (in gut or blind mule Crespone)
from 600 gr. to 2 kg

Processing techsnique:
Parts of pork, chopped finely, mixed with chilli and salt. Usually every 2 kg of meat mixed with 1 kg of chilli. The salt is added with a percentage equal to 3% of the total weight. The product is stuffed into natural casing pork after being crushed finely enough to reach a creamy consistency. After 'bagging, the product is shaped with a cylindrical shape. The nduja is smoked with aromatic resinous wood, and generally l 'olive and black locust, in suitable housing for about 10 days. After smoking, the product is transferred to local ventilated for about 150 days where the nduja gradually loses weight and dries.

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