ONIONS
Onions are an essential ingredient in Italian cooking and the foundation of countless traditional dishes. Here you’ll find everything you need to know—from varieties and seasonality to storage tips, Italian traditions, and delicious onion recipes.
Quick Facts
Botanical Name
Allium cepa
Family
Amaryllidaceae
Native To
Central and Southwestern Asia
Peak Season
Late spring through autumn, although storage onions are available year-round in Italy.
Italian Growing Regions
Calabria, Sicilia, Campania, Puglia, Emilia-Romagna, Piemonte, and Toscana, home to several celebrated regional onion varieties.
Flavor
Pungent and sharp when raw, becoming mild, aromatic, and naturally sweet when slowly cooked.
Texture
Crisp and firm when raw, becoming tender, silky, and soft when sautéed, roasted, or braised.
Best Uses
Soffritto, sauces, soups, risotto, frittatas, focaccia, salads, roasting, braising, preserves, and traditional regional recipes.
Storage
Store whole onions in a cool, dark, dry, and well-ventilated place. Keep them separate from potatoes and refrigerate onions once cut.
Learn About Onions
Onion Recipes
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