Cultivated in February and harvested by hand in June, when they reach maturity. They belong to a very sweet variety and with unmistakable taste. Each onion is washed, cleansed, sliced and left to dry naturally. Then it is macerated in the grape cooked as a traditional recipe.
Tips for use
Excellent for accompanying white meats and cheeses, ideal as an appetizer and also in pizza.
red onion, extra virgin olive oil, apple cider vinegar, cooked grape must, sugar, full salt, lemon juice.