Cipolla Rossa di Tropea Calabria IGP is a protected geographical speciality grown along the Tyrrhenian coast of Calabria. It is characterised by its intense reddish-purple colour, its juicy flesh and, above all, its unusually sweet taste, which makes it easy to eat raw.
Unlike conventional onions, it has a lower pungency and high digestibility. This is why it is popular not only among cooks but also among people who do not otherwise seek out raw onions.
Why is it named after Tropea?
Although the name refers to the town of Tropea, the historical centre of cultivation is the Capo Vaticano area and the municipality of Ricadi. The name comes from the fact that in the past onions were exported to the world via the railway station in Tropea, from where they travelled to other parts of Italy and abroad.
Today, it is grown along a wide swathe of the Calabrian coast from Nicotera to Amantea, where it benefits from a combination of a maritime climate, mild winters and sandy soils.
A history dating back thousands of years
The origins of this famous onion are steeped in history. According to traditional sources, the first onions were brought to Calabria by the Phoenicians and later on by the Greeks. Thanks to the favourable trade routes and the ideal natural conditions, the variety we know today as Cipolla Rossa di Tropea was gradually developed here.
The Bourbon era also played an important role, when Calabrian onions began to be exported to northern Europe. From the mid-20th century onwards, it became popular overseas.
What makes it so special?
Its unique taste is due to a combination of factors: proximity to the sea, sandy and well-drained soils, a mild climate without significant temperature fluctuations, and a long tradition of cultivation and selection of the best quality plants. The result is an onion that is distinctly sweet, juicy, crisp, tender and easily digestible. It is no wonder that Calabrians call it 'the red gold of Calabria'.
Protected designation IGP
Since 2008, Cipolla Rossa di Tropea has been protected by the European IGP (Indicazione Geografica Protetta). This guarantees that the product comes from the defined area and meets strict growing and processing conditions.
Consumers can therefore be sure that they are buying an authentic Calabrian speciality and not an imitation from another part of the world.
How is it used in the kitchen?
Its versatility is one of the reasons why this onion is so highly valued. In Calabria, you will find it almost everywhere.
It is used, for example, in fresh salads, on bruschetta, with fish and seafood, in pasta, in savoury 'nduja, pickled in oil, in the form of marmalades and jams.
Locals even prepare traditional onion pies and other specialities.
The Ricadi Onion Festival
Of course, such an important product deserves its own celebrations. Every year in Ricadi there is a festival dedicated to Cipolla Rossa di Tropea. Visitors can sample dozens of dishes, learn about local traditions and meet the growers directly.
For lovers of Italian gastronomy, this is a unique opportunity to experience Calabria in a different way than just through its beaches.
Cipolla Rossa di Tropea and Costa degli Dei
If you go on holiday to the Costa degli Dei, for example to Tropea or Ricadi, you will come across this speciality literally at every turn. Local restaurants serve it raw with fish, add it to salads or use it to make original onion marmalades to accompany cheese.
Tasting genuine Cipolla Rossa di Tropea is as authentic an experience as swimming under the cliffs of Capo Vaticano or strolling through the historic centre of Tropea.
Next time you're exploring the beauty of Tropea, the Ricadi or the Costa degli Dei, be sure to indulge in one of the local specialities with this famous red onion.
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