Italian Wild Onions 'Lampascioni'

AVAILABLE FROM SEPTEMBER-DECEMBER. Around the Mediterranean, the bulb of the elegant Tassel Hyacinth has been known for thousands of years as a nutritious delicacy and (because it grows wild on the slopes) typical food consumed soon after the last Ice Age. Especially the Italians have elevated the preparation (cooking and pickling) of these bulbs to an art form, which is why we have christened them Lampascioni, their original regional name, as they are known in Southern Italy and Sicily. They resemble pickled onions but taste unique: a strong aroma, a touch bitter and spicy, but with good preparation just sour enough to achieve a “buonissimi”! The Greeks call the bulbs “Voulvi”. There is something strange about bitterness in taste… We try to eliminate it, but with the right combination, for example with “Fave e Cicoria” (bean puree with chicory), a Mediterranean taste emerges, symbolizing life itself there: the sweet bitterness. Sweet and bitter: one cannot exist without the other!

Names:
Latin: Muscari comosum
Dutch: Italiaanse Wilde Uitjes
Also known as: Voulvi
English: Italian Wild Onions