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Product features and varieties
The onion plant (Allium cepa) has a fan of hollow, bluish-green leaves and its bulb at the base is the edible part. A bundle of fibrous roots extends for a short way into the soil. As the onion matures, food reserves begin to accumulate in the leaf bases and the bulb of the onion swells. The onion bulbs have multiple layers of white coloured onion pulp which are separated by thin layers of skin and are protected from Evaporation by some layers of that similar skin.
Common onions are divided in three colour varieties: yellow, red and white, which also differ in organoleptic characteristics and so in cooking uses. Yellow onions have a strong taste, whereas red onions are sweeter and perfect also for raw consumption.
Belonging to the same genus (Allium) and similar to onion, we also commercialize the shallot.

Production area and harvesting
We commercialize onion both from Spain and Italy. Our best varieties of Spanish onions are the yellow Recas, and the red Potes and, between the Italian ones, the famous Borettana onion.
Those two varieties of yellow and red onions are produced on a farm in the west of the Spanish region Andalucía in the highlands of about 1000 m elevation. Protected from extreme heat waves and droughts, our red onions can thrive until the harvest in the beginning of August until beginning of November. The yellow onions, on the other side, are available from September until February.
Italian onions, including Borettana, and shallot are available from August till the end of February or the beginning of March. The areas of production in Italy are in Abruzzo and Sicily.

Onions can be delivered loose in cardboard boxes from Spain. For the Italian products the boxes available are in cardboard box wooden and RPC.


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