Il fascino del fiume Po, le passioni della sua gente, le terre della Pianura Padana che si estendono nella provincia di Reggio Emilia, tutti quei miti così ben raccontati dalla creatività di Cesare Zavattini, dal genio di Antonio Ligabue e Pietro Ghizzardi, dalle scene dei film di Peppone e Don Camillo sono la culla della Cipolla Borettana.
Borettana is an ancient onion variety. It takes its name from Boretto, a small town along the Po river, in the Northern Italy, which is still its growing area. Borettana onions are known for the unique flattened shape, straw-color tunica and a delicate, sweet yet distinctive taste. They can be served fresh in slices or cooked in many different ways. The small size makes it convenient to cook whole. Thanks to their flavor, aroma and texture, the little Borettana onions are ideal for being preserved both in oil and in vinegar. Well-suited for bollito, roasts, affettati misti, they also go well with any aperitif and are themselves the queen of appetizers. The book contains a collection of recipes based on Borettana onion as the main ingredient. The book also deals with the history of the cultivation of Borettana onions, the identity card for the Borettana onion and provides a tourist guide to Boretto.
