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Cippolinis onions


Cippolinis onions Italy


The Cipollini onions were originally produced in Italy. Nowadays they can be found in several other countries, however, their original look and taste is unique when coming from Italy.

Sensorial attributes

What makes the Cipollini onion so unique is its flat shape and semi-sweet taste. It makes it recognizable among others, thanks to its small size too. Low in calories, it can be used as a seasoning in a wide variety of dishes or just caramelized or candied as it is very often found in Italy.

The product in Art & Culture

Cipollini onions are usually available in late summer, beginning of autumn, up until winter. They are traditionally planted in spring. To grow the crispest Cipollini onions, you should plant them when the sun is at its zenith in a well-drained soil.

The Cipollini onion grows slightly differently than the other onions, as its flat shape does not push the bulb above the surface.

Their sweet taste and unique disc shape make them perfect for any kind of dish. It can be eaten on its own, raw, cooked, caramelized or to spice up your meals.

Cipollini onions have been represented in still life paintings through time and even today in modern photography.

Quality label

Our growers are Globalgap certified



1 tablespoon of butter
1 pound of Cipollini peeled onions
1/4 cup of dry white wine
1 tablespoon of balsamic vinegar
1 cup of reduced chicken broth Salt

Melt the butter over medium heat in a frying pan
Add the onions and cook, stirring until they turn golden brown but not burnt
Add the white wine and vinegar
Stir occasionally until the liquid is reduced to a glaze
Add the chicken broth and the salt
Reduce the heat and simmer until the liquid has nearly evaporated
Cook until the onions are tender and brown