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Cavasso Nuovo Red Onion

Friuli-Venezia Giulia Local product
Description

The Cavasso Nuovo Red Onion is very aromatic with a particular sweetness. It is round in shape with a characteristic flattening at the poles, internal color white with red veins; purple in the tunics when ripe. Each single onion has a weight of 100 g. to 150 g. but onions are frequent, reaching up to 300 g.

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History

Geografical area

Curiosity

Season

Cavasso Nuovo Red Onion Where to find this product
Farm
Tavern
Restaurant
Typical products retailer
Points of interest
Linked companies
Typical products retailer

ALIMENTARI BAIS

Typical products retailer

La Bottega delle Eccellenze

Linked recipes
(1)
Main meat courses

Braised beef

(1)
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'Roe deer alla montanara'

First courses

Bigoli in duck sauce

First courses

Bigoli with sardines

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Boiled with anchovy

Main meat courses

Boned rabbit

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Braised beef cheek

Side dishes

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First courses

Busara mezzemaniche

Side dishes

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Calandraca

Main meat courses

Cevapcici

Main fish courses

Cod fillet

Main fish courses

Cod in red

Main fish courses

Cod in white

First courses

Cuttlefish broth

Main fish courses

Cuttlefish stew with peas

Main meat courses

Fried snails

Side dishes

Frite di prât

Main meat courses

Hare in salmì

Main fish courses

Herring and polenta

First courses

Jota triestina

Main meat courses

Jugged rabbit

Main meat courses

Loin of pig with shallot

Main meat courses

Mixed boiled meats

First courses

Pasta and beans

Side dishes

Peperonata

Side dishes

Red onion sauce

First courses

Rice and beans

Main meat courses

Roast pork with rind

Main meat courses

Roe deer in salmì

Main fish courses

Scallops with speck

Main fish courses

Sea bass in 'bellavista'

Main meat courses

Snails 'à la Bourgogne'

Side dishes

Stewed beans

Side dishes

Stewed cauliflower

Main meat courses

Stewed duck

Main fish courses

Stewed octopus

Side dishes

Stewed peas

Main fish courses

Stewed pike

Main meat courses

Stewed roe deer

Main meat courses

Stewed snails

Main meat courses

Stuffed rabbit

Main fish courses

Trout stew 'alla lignanese'

Main fish courses

Tuna rolls with asparagus

First courses

Vegetable soup

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