Drubiaglio is a small village that is part of the municipality of Avigliana. It is located in a naturally wide valley that is surrounded by wooded morainic hills, at the gates of the Susa Valley and on the borders of the Avigliana Natural Park.
The Dora Riparia and the Messa torrent frequently flooded this area until the last century, which enriched the soil with silt, making it very fertile and perfect for the cultivation of a particular onion, which belongs to the history of the village and often appears in the stories of their eldest citizens.
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo). At the end of May, when
it is still not ripe, the spring onions (siulot, in dialect) can be harvested and enjoyed raw, in salads or in pinzimonio. The Avigliana area is also responsible for the cultivation of onion seedlings (the “siulette”): there are many hobby growers in the Susa Valley and the Sangone Valley who buy the seedlings and plant them in their family gardens.
In Drubiaglio, and in the nearby village of Grangia, it is still cultivated using techniques that have been handed down for generations, starting with the production of the seeds. This is done by the farmers after they have carefully selected the best specimens. Traditionally the seeds are
buried in the ground on the day that is dedicated to Santa Caterina d’Alessandria (25th of November) and the seedlings are transplanted between the end of April and the first days of May. An old popular adage suggests special precautions to follow: “the onion says: if you want me to become large then barely cover my beard when you are transplanting me”. The onions which are to be preserved (da serbo) are collected and made into braids or bunches and are hung in attics or well ventilated areas, where they can be kept until February.
The Drubiaglio flat blond onion is perfect when stuffed (siule pien-e), used in a traditional onion soup, as a sauce for gnocchi or simply eaten raw, in a salad.
It is harvested in the months of July and August and can be kept until February.
In recent years, however, widespread interest has arisen for its protection, also thanks to the Municipality of Avigliana, which in 2016 established a Denominazione Comunale d’origine (De.Co).
The Presidium was created to promote the Drubiaglio onion to consumers and restaurants, promote agroecological cultivation techniques and to involve young producers, guaranteeing them a profitable price.
The villages of Drubiaglio and Grangia, Municipality of Avigliana, in the province of Turin.
Presidium Supported by
Municipality of Avigliana
di Marcello Drago
Via Davì, 5
Tel. +39 338 7364497
Via Moncenisio 138 c
Tel. +39 335 6462771
di Fabio Porcari
Via Drubiaglio, 12
Tel. +39 320 9496329
Via Moncenisio, 179
Tel. +39 328 6956479
Via Drubiaglio, 14
Tel. +39 347 9248281
Via Moncenisio, 148
Tel. +39 333 6278931
Paolo Massola e Maurizio Valente
Via Nicol, 21
Tel. +39 340 1369348
Via Moncenisio 61 d
Tel. +39 340 7501291
Via Moncenisio, 54 b
Tel. +39 333 1205337