Ancient vegetables: Acquaviva red onion

Ancient vegetables: Acquaviva red onion

Production area and history

Puglia region
Production area: Acquaviva delle Fonti, Sammichele di Bari and Cassano delle Murge. The surface invested and, consequently also the production, has decreased in recent years and the average yield per hectare is much lower than the national average, 200 quintals against the approximately 300 quintals of the national average.

Red onion from Acquaviva (photo http://www.cipolladiacquaviva.it)

It is sown in September, at dusk, and harvested from the first days of July until August. The reason lies, in part, in the intrinsic characteristics of the variety, in part, in the type of cultivation that remains largely manual. By keeping chemical interventions to a minimum, an additional dose of field work is required: weeding and weeding (manual weeding of the rows) must be frequent and this is also reflected in the cost of the final product. The red onion of Acquaviva is celebrated every year during the month of July in a food and wine event called Acquaviva red onion festival.

Features

The red onion of Acquaviva delle Fonti, always famous for its sweetness, is recognizable for its typical flattened shape and for its purple color: a large disc with a thickness of 6-7 centimeters, wide up to a span, and with a weight of about 500 grams. Its color between carmine red and purplish lightens inward, until it becomes completely white. The cultivation takes place respecting the ancient tradition and in a completely natural way.

Red onion from Acquaviva

Cultivation technique

It is sown in September, with a waning moon, and harvested from the first days of July until August. By keeping chemical interventions to a minimum, an additional dose of field work is required: weeding and weeding (manual weeding of the rows) must be frequent and this is also reflected in the cost of the final product.

Production

The red onion of Acquaviva is celebrated every year during the month of July in a food and wine event called the Festival of the red onion of Acquaviva, moreover the month of October at the Calzone Festival is used to stuff this typical product of the Acquavivesea cuisine.


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