The onion is a vegetable that is harvested almost all year round. Rich in flavor, it is never missing from Italian tables. There are many varieties, which change depending on the regions where they are grown. I recommend always buying the Onions That Make Us Cry So Much, from organic farming The varieties: The Golden of Parma, has a strong but not overwhelming taste, and is suitable for preparing sauté. We can consider it the most used in cooking The Giarratana, is white, large, especially suitable for baking and stuffed focaccia The Vernina from Florence, has the same color as that of Tropea, but the shape is decidedly different: larger and with a more pungent flavor. Suitable for salads The Ramata from Milan, has a pungent flavor, and a tapered shape The Tropea, has a tapered shape, it is red tending to purple, and its great quality is its sweetness The Borettana, which is grown in the Po Valley, is a variety used for the production of pickled or sweet and sour onions. Storage: keep onions in the dark, in a cool place. Once cut, the onion must be used entirely, because within a few hours, it begins to degrade. Try to buy them in a size that matches your consumption. Health: it stimulates the digestive system, indeed helps digestion and nutrient assimilation. It’s an excellent vermifuge if eaten raw, and it exercises a controlling action on the intestinal flora. Low in calories, about 25 calories per 100 grams, it is low in fat, and provides phosphorus, magnesium, and vitamins. How to choose: avoid those that have sprouts, mold, wounds, bruises, and abnormal colors. Test their consistency, discarding those with soft spots. Did you like my recipe The Onions That Make Us Cry So Much? Follow me on the Facebook page to not miss any news!!