Behind the seasonal splendors -- asparagus, artichokes, fava beans, zucchini and mushrooms -- which Tuscans so passionately feast on are these large red onions, as aromatic and fruity as they are flavorful. Traditionally jarred to preserve the Fall's harvest throughout the unyielding Italian winter, today these magnificently-colored onions, with a nose redolent of fresh apples, are freshly packed in Italian wine vinegar.

Our Executive Chef Gianluca Guglielmi recommends them for rice and farro salads or paired with fresh artichokes or asparagus or as a cool, colorful flourish to an antipasti platter.

Click For More Details