Giarratana (RG), a small town in Sicily, is well-known for its production of sweet, large-sized onions. Flattened-shaped bulb vegetables with a white -brownish skin and white flesh usually weigh 500 gr, but can reach up to 3 kg.
"I've been carrying out this project, Salvatore continues, by setting up a processing laboratory with a range of canned onions, with natural ingredients and high-quality, local raw materials. It was in 2004 when I first showed our canned onions (jam and pâté) at "Salone del Gusto" in Turin (Italy). They were so successful that Charles, Prince of Wales, (photo below) stopped to look into the product because he was struck by their large sizes".
This is a historical Sicilian product, which has a Slow Food Presidium for Biodiversity protection. The planting season takes place at the end of October, (full or waning moon) in seedbeds. Transplanting takes places in February-March, placing 15-20 plants per square meter.
The harvest takes place between the end of June and mid-September. Giarratana onions are different from the classic onions because have a slightly squashed shape and brownish-white skin. The flesh is white and flavourful, without pungency. They are suitable to make processed food such as jam, paté, and preserves and other typical recipes of the area.
Salvatore and Brunella Noto 's children work in the company, too.
Giusy Noto (photo below), packaging design manager, tells FreshPlaza: "We'll exhibit our products at Salone del Gusto (Turin, 22-26 September, Stand R063). We have been at this event since we started to process this product which has gained the Slow Food Presidium".
Why do you process onions?
"We produced a complete range of processed food that can be eaten all year round. We can export Giarratana onions and we provide restaurants with a special catering range. We trade fresh cut products in North Italy and processed products in Germany, USA, France and in some areas of the Netherlands".
"The annual volume has been good because it didn't rain in the summer. Summer rains ruin and rot bulb vegetables".
Range of products
Gold Line: 8 recipes based on Giarratana. onion.
Silver Line: 6 recipes based on high-quality products.
Restaurant Line: Catering format.
The harvest takes place between the end of June and mid-September. Giarratana onions are different from the classic onions because have a slightly squashed shape and brownish-white skin. The flesh is white and flavourful, without pungency. They are suitable to make processed food such as jam, paté, and preserves and other typical recipes of the area.
Salvatore and Brunella Noto 's children work in the company, too.
Giusy Noto (photo below), packaging design manager, tells FreshPlaza: "We'll exhibit our products at Salone del Gusto (Turin, 22-26 September, Stand R063). We have been at this event since we started to process this product which has gained the Slow Food Presidium".
Why do you process onions?
"We produced a complete range of processed food that can be eaten all year round. We can export Giarratana onions and we provide restaurants with a special catering range. We trade fresh cut products in North Italy and processed products in Germany, USA, France and in some areas of the Netherlands".
"The annual volume has been good because it didn't rain in the summer. Summer rains ruin and rot bulb vegetables".
Range of products
Gold Line: 8 recipes based on Giarratana. onion.
Silver Line: 6 recipes based on high-quality products.
Restaurant Line: Catering format.
Gift Box: For a special occasion.
Contacts
Azienda Fagone
Strada comunale di Buccheri 5
97010 Giarratana (RG)
Mobile: (+39) 388 1713299 / 333 2694009
Email: info@cipolladigiarratana.com
Website: www.cipolladigiarratana.com
Contacts
Azienda Fagone
Strada comunale di Buccheri 5
97010 Giarratana (RG)
Mobile: (+39) 388 1713299 / 333 2694009
Email: info@cipolladigiarratana.com
Website: www.cipolladigiarratana.com