Cipolla di Bagno
Bagno Onion
A local ecotype, slightly flattened, golden-skinned, the flesh white to nearly transparent and sugary; firm, and pungent in the nose but tending sweet. They run 400 to 1,100 grams and 10 to 15 cm across, up to 20 or 25. They are grown on flat irrigated land in the L'Aquila basin, and until 60 years ago also at 1,000 metres on Monte Ocre. The locals have always credited the taste of this golden onion to the water of the two lakes, San Raniero and San Giovanni.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Bagno, Civita di Bagno and Monticchio (L'Aquila) and part of Ocre