Description
The Cipolla Bianca di Margherita PGI refers to fresh bulbs belonging to the Allium Cepa L. species, limited to the local ecotypes Marzaiola or Aprilatica (early ripening), Maggiaiola (mid-season), Giugniese and Lugliatica (late ripening).
Production Area
The production area of Cipolla Bianca di Margherita PGI incorporates the area along the Adriatic coast which falls in the Municipality of Margherita di Savoia, in the Province of Barletta-Andria-Trani, and the municipalities of Zapponeta and Manfredonia, in the Province of Foggia, in the Apulia region.
Production Method
The cultivation of Cipolla Bianca di Margherita PGI is based on local self-reproducing ecotypes, selected by several generations of farmers in the area. The seeds are sown in previously prepared seed trays between late August and early September. The seedlings are transplanted between November and February; watering is extremely important at this stage and must be commensurate with seasonal rains. The harvest, carried out by hand, begins at different times, depending on the type of onion: mid-March for the Marzaiola or Aprilatica; May for the Maggiaiola; between June and mid-July for the Giugniese and Lugliatica. During the harvest, the bulbs for the new crops will be selected. Packaging is permitted, but it must be done immediately after harvest, while repackaging the product outside the production area is prohibited.
Appearance and Flavour
The Cipolla Bianca di Margherita PGI is characterised by white bulbs with a sweet and succulent flavour; they are tender and crunchy and have high sugar content. The early ripening Marzaiola or Aprilatica type has a round shape that is flattened at the top and bottom; the mid-season Maggiaiola is less flattened; the late season Giugniese and Lugliatica are very round.
History
Since the beginning of the XIX century, a special cultivation technique has been used in the Cipolla Bianca di Margherita PGI production area, characterised by the ability to obtain seed from sandy soil, grow seedlings, transplant them with the use of straw to protect them from wind erosion, and harvest them by hand. These same growing techniques are still used today. Evidence of the commercialisation of the white onion from Margherita dates back to the early XIX century, although it was only halfway through last century that the product established itself on Italian fruit and vegetable markets, especially during the period between April and July.
Gastronomy
To preserve the tenderness and crunchiness of the bulb, it is best to keep Cipolla Bianca di Margherita PGI in a cool, dry place. Thanks to its characteristic sweetness, it is particularly good as a side dish to meat or fish, because it enhances their flavour without overpowering it. It can be stewed, grilled, pan-fried or baked, but it is also widely used raw in salads, with boiled potatoes, carrots or cucumbers, dressed with extra virgin olive oil. It is Ideal for making soups and minestrones. The most innovative recipes around use Cipolla Bianca di Margherita PGI to make tasty jams and marmalades, to be enjoyed on toasted bread or cheeses, but also as an accompaniment to shellfish and boiled meat.
Distinctive Features
Cipolla Bianca di Margherita PGI is characterised by its white colour, known as “crystalline”, its unusual tenderness and crunchiness, and high sugar content, which are given to the particular cultivation technique; the sandy soil, with a water table very close to the surface, promotes stunted growth and low dry matter content.
