The Piatlina di Andezeno onion is an autochthonous ecotype which grows well in this zone due to the soil characterised by a great amount of sand and limestone that is loose and light. This onion distinguishes itself for its particularly tender flesh (cooks rapidly) and very easy preservation. Its tenderness, in terms of kitchen use, is its outstanding feature, but may become a defect, commercially speaking, since it is not resistant to handling.
Production Area
The production area covers the town of Andezeno and surrounding municipalities in the Province of Turin.
How it is made
Sowing is done between December and March. The harvest is strictly done by hand, and takes place between the end of July and the first days of August, also done manually, since unlike other more common varieties, the flesh is more tender and is easily damaged.
Precisely due to the long crop tradition, the farmers of the zone produce the seeds in the farmstead, selecting the best bulbs that will be replanted in winter.
History
According to oral testimonies, in Andezeno the cultivation of the onion is centuries old and this traditional vocation has induced the creation of diverse local onions with characteristics that differentiates them from other common varieties sold in the world. Every year at the municipality of Andezeno, there is a festival of the cardoon and onion, and in 2013, at least with regard to the onion, said festival reached its 17th edition.
Interesting features
The flat onion is suitable for oven roasting and for all types of uses in the traditional Piedmontese cuisine (bread and onion soup, onion omelette, sweet or savoury onion cake).
