Cannara onions are an Umbrian traditional product that includes red, golden and flattened borrettana types.
Cannara’s onion tradition is passed on within farming families.
The regional guide calls these growers cipollari. It recalls onion soups with turnips, chard and peas, still part of local cooking.
At Cannara’s onion festival, growers demonstrate the traditional tying of bulbs into trecce, making the onions convenient to keep and use.
The regional guide links the cultivation to sandy soils of lake origin, abundant groundwater and a ventilated local climate.
UmbriaOur suggestion: cook Cannara onions slowly for an onion soup, or roast wedges alongside potatoes. Choose the onion type deliberately rather than assuming that every Cannara onion is red.
Look for Cannara provenance and ask whether the onions are red, golden or flat. The local name covers this range of types rather than one color alone.
The local growers who pass down Cannara’s onion-growing practices.
Braids of onions made by tying the bulbs together.
The regional guide names turnips, chard and peas.
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