Cannara, the earth of the Onion
The particular composition of the ground
and the historical country vocation have delivered an agricultural product of
first floor: the onion of Cannara
Ploughed by the river Topino the
city of Cannara owes big part of its prestige to the refined
agricultural production that countersigns it. The surrounding country enjoys
entirely of favourable conditions for the cultivation of the savoury bulb of
the onion, become during times a typical product of the territory of
Cannara. The ground has the ideal features for its cultivation, with a clayey
and sandy composition, rich of silica, porous and able to sufficiently drain
the water of passage. This allows a good hydration but not the stagnation of
the water, harmful for the onion. All this thanks to the natural historical
vocation of Cannara for the cultivation of the onion, and a particular variety
or autochthonous typology, the fame and the celebrity of the product, whose
name linked to the city name. It doesn't exist in fact a local variety of
onion, it only exists the '' Onions of Cannara '', which distinguish
from the others similar for the favourable conditions of which they enjoy and
for the secular care that the agriculturists devote to its cultivation. The
city tradition has been very tied up to this typical product, and today is still
possible to assist to the binding of the onions in the typical '' trecce '' or
'' mazzocchi '', according to the uses that country civilization has handed
down. The climate, the environment and the ground deliver us so an excellent
onion, to taste cooked in various dishes typical and traditional that Umbrian
kitchen has pointed out.
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