Lampascioni in olive oil

PAT - Traditional Agricultural Food Product
Place of Origin
Whole Puglia
Lampascioni in olive oil are typical in the whole Puglia and a Traditional Agricultural Food Product (PAT) of the region. Lampascioni themselves are part of the Slow Food movement.
The lampascione is an onion, similar to a bulb, of a pinkish colour and bitter-tasting. The bulb of the plant grows to a depth of 12 to 20 centimetres below ground while the plant tends to bloom in spring until summer.
For the preparation of this preserve the bulbs of lampascioni must be washed well, eliminating the outer and fibrous parts and cleaning any residue of ground.
They are then boiled in water and vinegar and, once cooked, allowed to dry for 24 hours.
The following day they are arranged in glass jars with mint, celery, garlic, parsley and covered with extra virgin olive oil.
Lampascioni are usually used as a garnish for dishes based on meat or fish, as appetizers or added to salads.
Apulian preserved food
- Artichokes in olive oil (PAT)
- Asparagus in olive oil (PAT)
- Aubergines in olive oil (PAT)
- Capers in vinegar (PAT)
- Caruselle in vinegar (PAT)
- Courgettes in olive oil (PAT)
- Lampascioni in olive oil (PAT)
- Peppers in olive oil (PAT)
- Pickled olives (PAT)
- Salicornia in olive oil (PAT)
- Salted capers (PAT)
- Samphire in vinegar (PAT)
- Spicy peppers preserve (PAT)
- Sun dried aubergines (PAT)
- Sun dried green tomatoes in olive oil (PAT)
- Sun dried peppers (PAT)
- Sun dried red tomatoes in olive oil (PAT)
- Sun dried tomatoes (PAT)
- Sun dried wild mushrooms (PAT)
- Tomato sauce (PAT)
- Wild Mushrooms in olive oil (PAT)