The crunchy bite-size onions are dug-out by hand in early May, washed and then blanched in acidulated water. Once cooled, the Lampascioni are put in the glass jar and topped with high quality extra virgin olive oil. These wild onions are ideal to serve accompanied by olives, salumi and cheeses as part of an antipasti assortment. Toss with a warm farro or rice salad or serve as an accompaniment to grilled fish, roast pork or a bountiful bollito misto.
About the Producer:
Since the 1800s, one of the largest farms in Lucana Valley of Basilicata, Italy has been owned by the Mirogallo family, who specializes in the cultivation and preservation of heirloom varieties of fruit and vegetables from which they hand-make very high quality pantry products. The Mirogallo brothers are quick to point out that everything they put in a jar comes from their fields, and that the only preservatives they use are vinegar and salt. Every summer, the Mirogallo farm is bustling with many farm-workers hand harvesting perfectly sun-ripe fruit and vegetables. Inside the old white washed farm building, a state-of-the-art kitchen transforms the bounty of every day into a wide array of jars of all color and sizes.