Montoro Onion (Cipolla Ramata di Montoro) 60%
Sunflower oil
Salina capers
Sea salt
Pine nuts
Sliced green olives
Oregano, chili pepper
Acidifier: citric acid.
Additional information
Montoro Onion (Cipolla ramata di Montoro) C.G.M.
| Product Logo |  |
|---|---|
| Logo | C.G.M. (Collective Geographic Mark) |
| Read more | http://www.cipollaramatadimontoro.it |
| Source area | Montoro (AV) - Italy |
| Nutritional Intake | Vegetable with good quantity of magnesium, iron, phosphorus, manganese and calcium. Also rich in simple sugar like glucose, fructose, and insoluble fiber (fructans). Good percentage of flavanoids like quercitin, and sulfur compounds like ethanethiol, dimethylsulphide, setil-thioacetate and propanediol-oxid, responsible for the typical lacrimation effect. The fresh vegetable is rich in vitamin A, B1, B2, C and E. |
| Period of transformation | From the second week of October to the fourth week of November |
| Trivia | Montoro Onion (Cipolla Ramata di Montoro) C.G.M. is so called because of the bright coppery reflections of its outer skin. The beneficial properties were well-known to Romans: gladiators used to scrub their bodies with this vegetable to tone their muscles, convinced that it could help thin their blood and enhance athletic performance. |
Salina Caper
| Product Logo |  |
|---|---|
| Read more | https://www.fondazioneslowfood.com/it/presidi-slow-food/cappero-di-salina/ |
