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Lampascioni are a real delicacy for the people of Puglia.
These wild onions with a slight bitter taste grow in the uncultivated soils in the south of Italy.
They come out during the ploughing season and are sold as a delicacy.
Unlike normal onions, they take 4 to 5 years to reach maturity.
1kg, "lampascioni", extra virgin olive oil, salt, black pepper, red wine vinegar.

Clean the 'lampascioni' well removing all the soil and wash them under running water.
Dry them well and pierce the core.
Boil them in an abundance of salted water and a little vinegar, to taste.
Drain them once soft, crush them and dress with olive oil, vinegar, salt and ground black pepper. These are also excellent served with a broad beans pure`.

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