Montoro onion paste

TASTING

The presence of hot pepper and the sweetness and aroma of Montoro onion make this product ideal for an unusual and tasty appetizer with bread or croutons. It is great to be consumed with pecorino cheese and a drizzle of extra virgin olive oil: simple ingredients to win new palates.

TRADITION

The etymology of the name “Montoro”derives from the fertility of the land, defined by the Latin "Mons Aurus", is that golden mountain. The origin of the settlement, reconstructed through archaeological finds, would be placed in the Paleolithic period. Surely these places hosted the "Abellinates", as evidenced by a plaque of "Abellinum" with header Emperor Cordiano.

It shows that the Roman presence was very strong in the whole territory. The various Latin toponyms  and the remains of monumental works, such as the aqueduct of Montoro, corroborate this thesis. In medieval times there was the peak of importance for the whole territory. Montoro, Lombard feud, was placed in the dense network of Irpinian castles, to control  the vast territory from Avellino to Salerno. The agricultural context has always been the most important economic and subsistence source for settlement. The volcanic soil, rich in nutrients, and the mild breezy climate contributed to the creation of a habitat suitable for crops. Among the many fruits of the earth, Montoro onion has earned a place of honor, still valid today.

This vegetable takes its name from the characteristic and luminous skin similar to the color of copper. In the inner part it has white and purple stripes, an aromatic fragrance and sweet and delicate flavour. Moreover it is indicated particularly in traditional dishes, because its fibrous structure highly resistant to long cooking.

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