Cipolla Piatlina bionda di Andezeno

Its tender and sweet flesh, intolerant of industrial processing and elaborate gastronomic manipulation, makes it particularly suitable for baking in the oven and stuffing with the traditional meat filling.
Harvested at the end of July, in autumn the Piatlina onion becomes the undisputed star of a popular festival, and thanks to its excellent shelf life, it can be enjoyed well into late spring.