Hand-Grilled Borettana Onions

The traditional recipe, crafted with care and patience, highlights the rustic character of our Borettana onions. We plant them between February and March and harvest them in summer, when their leaves turn golden. Grown under the sun of Apulia, these onions retain a pale yellow colour and a firm, tender, and crispy texture. 
Immediately after harvesting, we grill them by hand on cast-iron grills in a slow, even process that preservers all the valuable minerals and vitamins of the bulbs. Once perfectly grilled, we immerse them in a delicate sweet and sour pickle and bottle them in oil. 
These hand-grilled Borettana onions are perfect for lengthy sautéing or ready to enjoy directly from the jar. If you love bold flavour contrasts, try them on home-made toasted bread with dried tomatoes and seasoned cheese. They also make an excellent side dish for grilled meats and fish. Add a few drops of balsamic vinegar to elevate the taste to pure poetry.