That typical tecnique preserves all their organoleptic qualities and keeps them crackling. Once dried they are laid to macerate in cooked grape must, which is a cooked grape must, according to an old traditional recipe typical of our land. It’s a very particular product: who loves it can’t help it!


  • dried red onion (60%),
  • extra virgin olive oil (30%),
  • apple vinegar,
  • cooked grape must (3%),
  • sugar,
  • unrefined seasalt,
  • lemon-juice.

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