The early variety of Chioggia onions are more digestible and perfect in recipes with strong flavors!
Origin
Onions originated in Northern Asia and Palestine, before spreading to Egypt and then the Mediterranean basin. The many varieties differ by type and seasonality, and one of these is the Chioggia white onion. Known as a mini Venice, Chioggia is a historical town rich in tradition. Chioggia’s white onions come in several varieties, including the “cipolotto” with or without leaves, which is mainly a marginal product for local consumption. There’s also an early variety that matures in May, and another that isn’t ready until the peak of summer in August. The mild climate in Chioggia provides a great head start for the early variety, while its hot, sunny and dry summers help the later variety mature to perfection.
Cook It
Onions can be used in countless ways. You can eat them raw or cooked, boiled, roasted or grilled. Chioggia white onions are sweet, aromatic and more easily digestible than other varieties. That’s why they work well in recipes with strong flavors, like liver or sardines. They’re used in two of Venetian cuisine’s most famous recipes–liver “alla Veneziana” and sardines “in saor”.
Did you know that?
Chioggia is known for fish and onions. In fact, local fisherman traditionally used onions to preserve fish when they’d had a particularly abundant catch. (“Saor” is a special marinade of oil, vinegar and plenty of onions. It’s made by frying fish, browning those early-season white onions in the same oil, and then adding vinegar.)
