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Breme red onion

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Try Breme red onion soup, excellent at room temperature or chilled!

Origin

The Breme red onion, known as sigulla in the local dialect, is an onion variety that grows in the area around the town of Breme, in the province of Pavia. This is an indigenous cultivar with a long history. They first arose 10 centuries ago in 96 AD, when monks from the abbey in Novalesa fled from attacks by the Saracens and took refuge in Breme, where they began to cultivate the onions. From that point, the tradition has been handed down from generation to generation, and very little has changed with the farming techniques. Breme onions still rely on a non-mechanized production chain, use organic growing methods and the whole process is done manually with great respect for natural cycles. The seeds are produced directly by the farmers who soak them in burlap sacks—strictly during the waning moon—and then plant them once they’ve germinated. There are only about a dozen farmers growing Breme onions, and they produce about 400 tons a year. Considering the limited production, Breme onions are hard to find outside their territory of Lomellina.

Cook it

Breme red onions are also known as ‘Dolcissima’ because of their characteristic sweetness. This rarity has made the Breme onion a versatile ingredient, perfect for unusual combinations and culinary experimentation—from marmelade to ice cream, and chutney to cakes.
In addition, no part of this onion is wasted. The leaves are often used for sautees, while the stalk, especially the part nearest to the onion, is not only edible but actually sweeter than the rest of the onion. Finely diced, it can add fabulous flavor to a frittata. Also try Breme red onion soup, a tasty dish even in warmer weather, since it’s great at room temperature or even chilled.

Did you know that?

Every year during the second week of June, the people of Breme celebrate the onion festival, consuming around 50% of the total yield. It’s an event that inspires enthusiasts and the curious alike, letting them sample and enjoy the star of the festival in traditional recipes. One well known example is nervetti (beef or pork cartilage and tendons) with onions, which is a typical Lombard dish. But the recipe that really makes the flavor of this product shine is onion tart with Sevruga caviar and a sour cream sauce. It’s an elaborate dish, but one that brings out the essence of the traditional flavors. It was a creation by the chef Mimo Caio Pascoli, and it’s no surprise that it won the title of Best Appetizer of 2007 in the “Culinary traditions and wine of Lombardy” run by the Italian Sommelier Association.

Variety

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