edible produced by the herbaceous plant of the same name; strongly aromatic, this vegetable is botanically related to other spice-vegetables with similar characteristics, such as garlic, leek, shallot and chives.
The onion is extremely widespread, almost all over the world, and many varieties are grown; in Italy the most famous are: Tropea (red), Cannara (red), Bassano (red), Dolce (white), Barletta (red) and Borretana (golden yellow).
Inevitable ingredient of many recipes, the onion is distinguished by the abundant presence of trace elements, vitamins and enzymes that stimulate digestion and metabolism.
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The onion is extremely widespread, almost all over the world, and many varieties are grown; in Italy the most famous are: Tropea (red), Cannara (red), Bassano (red), Dolce (white), Barletta (red) and Borretana (golden yellow).
Inevitable ingredient of many recipes, the onion is distinguished by the abundant presence of trace elements, vitamins and enzymes that stimulate digestion and metabolism.
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