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Red, sweet and crispy – just a few characteristics of the TROPEA onion, the famous Cipolla rossa di Tropea. What makes it so special? You might need to take a trip to Calabria to get the full sensory picture, but to whet your appetite, read on. No one knows the exact origins of the Tropea onion, but it is said that the ancient Phoenicians introduced the edible bulb to the Tropea area as many as 4,000 years ago. We know for certain that the onion has been cultivated in the territory, what is today in the Province of Vibo Valentia on Calabria’s Tyrrhenian Sea, for thousands of years as it was already referenced in the writings of Aristotle and Strabo....

www.calabriatheotheritaly.com/tropea-onion-calabria