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Products of the earth

Fagiolina
This is a small cream-coloured, long-shaped bean. Its colour varies and has...
Red potato
The cultivation of potatoes was introduced to Umbria in the first half of the...
Spelt
This ancient grain is strong and pure and was the staple food of Asian and...
Celery
Black celery of Trevi is undoubtedly one of the more unusual vegetables grown...
Saffron
Saffron was very common among ancient peoples. This spice has a unique and...
Lenticchie
The record for being the oldest cultivated pulse appears to belong, by right,...
Cicerchia
Cicerchia or Chickling vetch (Lathyrus sativus) is a pulse that is little known...
Broccoletti del Lago
Brocoletti del lago are cultivated in the sandy soils adjacent to Lake...
Cannara Onions PDF Print E-mail

Cannara onions have a round, white bulb with bulging ends (pinched). They are planted in open field in March, while weeding is done in April and is repeated several times. Because of the peculiarities of this product, plant disease control is carried out using copper-based products. Watering is abundant and frequent. The onions are harvested in July and August and dried in the fields. After this they are cleaned and selected according to type and size. The bulbs are “interwoven” together, ready to be sold.

The Cannara onion has ancient origins and developed thanks to the particular composition of its soil, which is rich in clay and abundant water, as well as a fair amount of potassium, but with a low proportion of organic matter, making it a product that keeps very well. The producers, locally known as cipollari (onion sellers), are mostly organized in family business, passing down their cultivation techniques by word of mouth, from father to son, in some cases for over four generations.

In 2003, under the patronage of the local municipality, the “Cannara Onion Consortium” was established, which brings together the majority of local farmers and producers. The Cannara onion is acknowledged as a traditional agricultural foodstuff by the Italian Ministry of Agricultural, Food and Forestry policies. Moreover, the Cannara onion has been recognized by the Slow Food Association as Protected until 2007 and as Ark of Taste until 2008.


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