• Food & Wine

Cipolla Rossa di Breme

The first mention of Breme Red Onions dates to the 10th century, to the period in which the famous abbey which became one of the most important in Europe was founded. It was right here in the vegetable gardens of Breme abbey that the monks began growing a type of onion which has been subject to many selections but is still a precious example of biodiversity. Breme Red Onions are deep red in colour, flattened in shape and large weighing 600-700 grams and sometimes even more than 2 kg. The first onion growing consortium was set up in Breme in 1943 with 200 members growing this onion on 20 hectares of land. After a decade of crisis, in 1982 the Breme Red Onion Festival was set up to promote and safeguard red onion farming. It is a successful event which has relaunched farming and given thousands of visitors the chance to enjoy its sweet and crunchy flavour which is ideal for many dishes such as omelettes, salads, risottos, soups, savoury flans and meat and fish sauces. Production zone: The Breme Red Onion production zone is exclusive to one part of the Breme area.


Other links

Facebook
Take me here: Cipolla Rossa di Breme

On the same topic

Bergamo Restaurants Guide

The Bergamo cuisine has always stood out for its repertoire of robust and tasty dishes
  • Food & Wine
Bergamo restaurants guide, let's discover them

Cencerate Potatoes

  • Food & Wine
Patata di Cencerate

Polenta e Bruscitt Recipe

Typical dish of Lombardy made with polenta and stewed beef strips
  • Food & Wine
Polenta e Bruscitt recipe, a specialty from Busto Arsizio

Eating in Como

Here are some suggestions of where to eat in Como
  • Food & Wine
Eating in Como, 3 culinary worlds and 5 different restaurants

Cassoeula in Brianza

Typical Lombard dish of peasant origin
  • Food & Wine
Cassoeula in Brianza, history and variations

Flavors and Products from Garda

Lake Garda is an ideal place for gourmets and wine lovers
  • Food & Wine
Discover the flavors and products from Garda

Parona offelle biscuits

  • Food & Wine
Parona offelle biscuits

Peperone di Voghera

Il peperone di Voghera è una varietà autoctona e pregiata e merita una particolare attenzione per le sue particolari caratteristiche organolettiche
  • Food & Wine
Peperone di Voghera

Franciacorta Wine

An ancient art that unites, in perfect union, with the most modern technologies and the mastery of the winemakers of the territory
  • Food & Wine
Franciacorta wine, an international success

Local specialties in valtellina

A small area of ​​Lombardy with a rich gastronomic tradition
  • Food & Wine
Local specialties in Valtellina

Zuppa Pavese Recipe

The pavese soup, taste of old dishes, those that were born from the few ingredients available
  • Food & Wine
Zuppa Pavese recipe, a soup fit for a king

Restaurants Open Late in Milan

Here are some tips for places open until late where to eat
  • Food & Wine
Late Night Dining in Milan

Taleggio

Taleggio DOP, a great talent of Italian cuisine makes Italians good forks, true gourmets
  • Food & Wine
Taleggio

Lake Garda, olives and lemon houses

Calm waters and mountains landscapes, olives and lemon houses, an exceptional extra virgin olive oil
  • Food & Wine
Sirmione, Garda lake

Not just breaded veal cutlet

The fair protagonist of the typical menus in the city
  • Food & Wine
Cotoletta alla Milanese

Miccone

  • Food & Wine
Miccone di Stradella

Oltrepò Pavese, le Vie del Gusto

The tranquil Oltrepò is the home of 36 DOC-certified wines, which accompany a traditional cuisine with its roots in Italy’s remote history
  • Food & Wine
Salame di Varzi

Eating at Lake Iseo

Between fish and good wine
  • Food & Wine
Dried Sardines: eat them with Polenta

Dinner on the atmosfera tram

  • Food & Wine
Dinner on the atmosfera tram

For Wine Cellars in Lombardy

Rows of vineyards line the countryside, producing some of the finest wines in the world. Exploring Wine Cellars in Lombardy
  • Food & Wine
Vineyards in Sondrio in Valtellina