VST.0041.0290 VST.0041.0290
search

Sweet and sour spring onion

Trustpilot
Società Cooperativa Agricola Ruggiero
€6.77

Net weight: 290 g
Drained weight: 190 g


Italy

Campania
go to the manufacturer tab
Add to wishlist
Description

Cipollotto Nocerino in Agrodolce is a recipe from the famous Campania chef of the Michelin-starred restaurant ‘Nonna Rosa’ Peppe Guida, which enhances one of the typical ingredients of the Campania region: the Cipollotto Nocerino DOP, grown mainly in the Agro Nocerino-Sarnese area. The cipollotto, with its sweet and delicate flavour, is perfect for being prepared in sweet and sour, a method that enhances its natural sweetness by balancing it with acidic and aromatic notes.

COD: VST.0041.0290
EAN: 8055002430005
Nutritional values
Average values ​​for 100 gr
Energy value
58 Kcal - 239 kJ
Fats
2,3 g
of which saturated
0, 3 g
Carbohydrates
7,5 g
of which sugars
5,0 g
Protein
1,2 g
Salt
0,53 g
Ingredients

‘Cipollotto Nocerino DOP’ 60%, sunflower seed oil, vinegar (sulphites), salt, extra virgin olive oil

Tips and curiosities of the tomolo

Cipollotto Nocerino DOP is an agricultural product of excellence that has deep roots in the history and agricultural culture of Agro Nocerino-Sarnese, in Campania. This spring onion is distinguished by its unique characteristics: the bulb is small and elongated, with a crunchy texture and a sweet and delicate flavour, quite different from the stronger flavours of other types of onion. Its sweetness is linked to the climatic conditions and the volcanic soil of the area, rich in minerals that give the product a unique organoleptic profile.

Already in ancient times, the Cipollotto Nocerino was appreciated and cultivated, and its tradition continues to this day, so much so that it has obtained the Protected Designation of Origin (PDO) to protect its quality and origin. The cultivation cycle is linked to seasonality, and in spring and autumn the freshest spring onions, harvested by hand to preserve their integrity, can be enjoyed.

scropri il nostro b2b

It may interest you

The use of cipollotto Nocerino in cooking

Cipollotto Nocerino DOP is a versatile and valuable ingredient in the cuisine of Campania and Italy in general, thanks to its sweet and delicate flavour that lends itself to many preparations. Raw, it is perfect for enriching fresh salads, where its light flavour does not overpower the other ingredients, but enhances them. It can be thinly sliced and combined with tomatoes, cucumbers, rocket and buffalo mozzarella, or used to prepare simple dressings with extra virgin olive oil and vinegar.

Cooked, the Cipollotto Nocerino becomes a key ingredient in many traditional recipes. It is often used in soups, such as in ‘spring onion soup’, a rustic recipe that enhances the sweet flavour of the spring onion, making it soft and aromatic. In omelettes, the spring onion adds a sweet and crispy note, balancing the richness of the eggs.

This spring onion is also a key player in sweet and sour preparations, where it is caramelised with vinegar and sugar to accompany fresh cheese, roast meat or fish. It is excellent for flavouring first courses such as risottos or pasta, where it is gently browned in olive oil to form an aromatic base before other ingredients are added.

In meat preparations, especially rabbit alla cacciatora or lamb, Cipollotto Nocerino is used for marinating and flavouring, making dishes more delicate and fragrant. Even in grilled or sautéed vegetables, the spring onion can be used to give a touch of freshness.

Finally, thanks to its versatility and sweetness, the Cipollotto Nocerino DOP is also appreciated as a side dish, simply roasted or stewed, to accompany main courses or to serve on bruschetta, enhanced with a drizzle of extra virgin olive oil. Its presence in the kitchens of Campania and Italy reflects the love for genuine products, capable of transforming even the simplest dishes into dishes rich in flavour and tradition.