Tuscan Onion

Attenzione

Italy, a country of great diversity, is made up of twenty provinces. Each has a very unique personality, with dialect, customs, traditions, architecture and of course food and wine that vary greatly from region to region. Tuscany is a charmed land, equally blessed by the genius of man and nature, and often by the combined efforts of both. Every inch of land has been sculpted, first by the elements and then by generations of inhabitants whose goals were always twofold: make the land produce as much as possible, make the land as beautiful as possible. Red Gem brings you the great tastes of Tuscany and wants you to experience the best that living in Tuscany provides. Engage your senses as you are exposed to the fine onions of Tuscany.

  • great tasting mild flavour, single centered
  • long lasting, easy to prepare
  • ideal for salad’s, BBQ’s & quick cooking

In Tuscany, leftover bread is put to many uses: It stars in all kinds of recipes, from appetizers like crostini and fettunta (the Tuscan term for bruschetta) to soups like ribollita and pappa al pomodoro. Stale bread even appears in salads; this one is called panzanella, which comes from the word pantanella, meaning “little swamp.” Although the name is unfortunate, it is appropriate: The chunks of bread are first soaked in water, then mixed with the rest of the salad, where they sop up the zesty vinaigrette.

There are several versions of panzanella, but no matter how the salad is made, the bread should be a few days old and coarse in texture. Sometimes wheat bread is used, but the salad is better with white.