Cipolla Paglina di Castrofilippo
Paglina Onion of Castrofilippo
Water is the reason: the agrarian reform papers of Ferdinando III of Bourbon record that thanks to the never-failing Bigini, all the land downstream between one mill and the next was fit for chiantari cipuddra e agliu, planting onions and garlic. The neighbouring villages have called the people of Castrofilippo cipuddara ever since, and the growers still come to them to sell in summer. The name is the straw colour of the outer skin. The bulbs are big, pleasantly scented and sweet, with no heat at all, so they are eaten raw as readily as in cipuddata, 'mpanata di cipudda and cipuddetti frittata.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Castrofilippo, Agrigento province
How it is made
Usually set out as seedlings, cipuddine, raised in seedbeds near the coast where the milder air brings them on early.