Tropea Onion

The story

What you're tasting

The "Red Gold of Calabria," a sweet, mild red onion so gentle it can be eaten like an apple.

Introduced to Calabria by the Phoenicians over 2,000 years ago, this onion found its perfect home along the Tyrrhenian coast. Pliny the Elder mentioned it in his Naturalis Historia. Today, it is a symbol of Calabrian identity, celebrated for its sweetness and digestibility.

A street produce stall under a striped umbrella

Know it

Before you buy

Tasting: Extraordinarily sweet, crisp, and aromatic without the aggressive bite or lingering aftertaste of common onions. It is rich in anthocyanins, giving it a vibrant ruby color.
Season: Spring/Summer
Keep it: Store in a cool, dry, well-ventilated place. Do not store in plastic bags. Braided 'trecce' can be hung in the kitchen.

The making

How it's made

Grown in the sandy, coastal soils between Amantea and Capo Vaticano. The mild climate and proximity to the sea contribute to its low pyruvic acid content (which causes pungency). Harvested by hand, they are often braided into "trecce" and hung to dry.

In Calabria, the Tropea onion is eaten like an apple. It is celebrated in the town of Tropea with an annual festival. It is believed to have health benefits and is a key ingredient in the Mediterranean diet.

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