Cipolla dell'Acqua di Santarcangelo di Romagna
“Dell’Acqua” Onion of Santarcangelo
The zvòla da aqua, an early yellow onion, very sweet and very large, up to a kilo. It is named for its thirst: the water came off the mill ditches, and until the 1940s a network of them ran from the Marecchia, used by turns by the farmers and the millers, some of it going to plots of onions, garlic, turnips and beans. It was grown wherever Marecchia water reached, along the Corpolò bank above all, and Rimini called the people of Santarcangelo zvùléun for it, the big onions.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
the lower Marecchia around Santarcangelo di Romagna, Rimini province
How it is made
Sown in January, transplanted in March, lifted from July into August or September. The onions lie in the sun at least a month, then go somewhere cool and dark, plaited into reste, and are kept until 11 November, Saint Martin's day, and the Santarcangelo fair.