The chefs of the Slow Food Cooks’ Alliance in Milan sometimes use ingredients from beyond the local area. Laura Santosuosso of Enoteca Naturale proposes breaded onions, made with the Paglina Onion of Castrofilippo.
What does breaded onion mean, exactly? It’s a typical dish in the South of Italy, with breadcrumbs infused with aromatic herbs, raisins, lemon zest and other ingredients. Laura provides tips on cooking; follow her method to achieve an onion that’s nicely caramelized on the outside and dark on the inside.
The presence of water in the terrain around Castrofilippo has favored the cultivation of onions, and according to historic documents from the time of the Kingdom of the Two Sicilies, the waters of Bigini River made all the lands in the surrounding valley well-suited to planting onions and garlic. The inhabitants of Castrofilippo are called “cipuddara” (onioners) in the nearby towns, where to this today, they travel to sell their onions during the summer months.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
Event languages: IT, EN