1.0Slow Food Foundationhttps://www.fondazioneslowfood.com/en/Slow Food Foundationhttps://www.fondazioneslowfood.com/en/Breme Red Onion - Presìdi Slow Food - Slow Food Foundationrich600338<blockquote class="wp-embedded-content" data-secret="pXc7BhK1Sf"><a href="https://www.fondazioneslowfood.com/en/slow-food-presidia/breme-red-onion/">Breme Red Onion</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fondazioneslowfood.com/en/slow-food-presidia/breme-red-onion/embed/#?secret=pXc7BhK1Sf" width="600" height="338" title="“Breme Red Onion” — Slow Food Foundation" data-secret="pXc7BhK1Sf" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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Breme, a small medieval village of 700 inhabitants, is located in the lower Lomellina, the green lung of the Pavia area at the confluence of the Sesia and Po rivers. In the municipality, there is the ancient abbey of San Pietro, where the Benedictines used to cultivate the “sigualla” (onion in local dialect) as early as the 10th century.Variety with a flattened shape and intense red color, it has survived over the centuries thanks to its sweetness, crunchiness and high digestibility, and is still known today with the nickname "the sweetest". These organoleptic characteristics are linked to the morphological composition of the soils of floodplain origin and to the microclimate of the area. The cultivation techniques, mostly manual, have been handed down by monks from generation to generation, until today. Ideal for jams, compotes, mustards and sweet and sour, in the cooking, these onions are excellent both raw in the typical bremese salad (tuna, beans, extra virgin olive oil, salt and vinegar), and cooked into soups and omelettes.Production areaThe Municipality of BremeSeasonalityHarvesting begins at the start of June and ends in mid-August.