page_title: Red onion
section_title: Red onion of Tropea
hierarchical_section_title: Red onion / Red onion of Tropea
caption_attribution_description: Cipolla rossa di Tropea in Calabria - Italia.
context_page_description: Red onions are cultivars of the onion with purplish-red skin and white flesh tinged with red. They are most commonly used in the culinary arts, but the skin of the red onion has also been used as a dye.
  These onions tend to be medium to large in size and have a sharp flavor and eye-watering qualities. They are often consumed raw, grilled, or lightly cooked with other foods. Red onions are available throughout the year and are high in flavonoids and fiber. Cut red onion can be soaked in cool water for a period of time, and the water can be drained off, resulting in less "bite" and pungency.
context_section_description: The red onion from Tropea, Italy, (Italian: "Cipolla Rossa di Tropea") is a particular variety of red onion which grows in a small area of Calabria in southern Italy named Capo Vaticano near the city of Tropea. This onion has a stronger and sweeter aroma and the inner part is juicier and whiter than other red onions and it is possible to make a jam with it. In March 2008, the European Union registered the Protected Designation of Origin mark for the red onions produced in this particular area.
caption: Rossa di Tropea for sale in Italy
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