The Cannara onions in Umbria are famous for their sweetness, their peculiarities as well as being very good are also very digestible. These onions are used based on their origin both raw as red, baked in the oven like the Borettana.More details
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The Cannara Onion is a particular onion very sweet Umbrian origin. The Cannara onions are three: red, golden and borrettana grow in a special environment that make it unique, in fact, the soils are clay and very rich in water and organic substances as well as the potassium that makes this sweet onion and does increase the bulb . The producers of onion of Cannara are all family run, it was set up in 2003 to help the consortium to promote and raise awareness of this onion. In 2007, Cannara onion was declared slowfood presidium. These onions differ from the other thanks to its sweetness, softness and especially digestibility, it is used mostly baked especially in the oven.
|Size||1 kg c.a.|
|Storage||To be stored in cool and dry place.|
|Location||Prodotto in Italia|
|Pairing||The Cannara onion is different, depending on the type they have a different ductility. Red onion is best consumed in raw salad, Borettana is better to consume it in the oven and the others are best cut for the sauce.|
The Cannara onion is different, depending on the type they have a different ductility. Red onion is best consumed in raw salad, Borettana is better to consume it in the oven and the others are best cut for the sauce.