Cippolini onion
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[[Image:|thumb|300px|right|Cippolini onion]]
Contents |
Name Variations
- borettana onion
About Cippolini onion
Onions are known under the scientific name of allium cepa and they are among the most common aliments, which can be found in most of the national cuisines of the world. The cippolini onions, however, are specific to Italian cooking and cuisine and they are represented by smaller onions, which are relished for roasting and Kabobs. The onion can vary in colors, but the most common one is the yellow cippolini in a flatter shape. Other cippolini onions are golden or bronzed and they have a very intense flavor, but less hotness. The cippolini cepa is highly appreciated for its therapeutic qualities, too, as it a great toner, as it includes the vitamins A, B, C, various mineral salts, like sodium and phosphates. Cippolini onion has various uses in many recipes and it is eaten fresh, fried, steamed, baked or boiled, for numerous salads, toppings, sauces and dips. Due to its Italian origin, the cippolini onion is used for the Italian specialties, such as pizzas, spaghettis and various pastas with meat and greens.
Production of Cippolini onion
Buying Cippolini onion
Cippolini onion Variations
Preparing Cippolini onion
Cooking Cippolini onion
- Stir-frying Cippolini onion
- Steaming Cippolini onion
- Boiling Cippolini onion
- Pan-Frying Cippolini onion
- Roasting Cippolini onion
- Stewing Cippolini onion
Storing Cippolini onion
Cippolini onion Nutrition
Cippolini onion Nutritional Research
Cippolini onion Recipes
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