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Cosa Valley pink onion

(1)

P.A.T. Product

E.R.S.A. Friuli-Venezia Giulia - Texts taken from P.A.T. and image taken from the volume 'Il Cibario' year 2017.

Description

Onion with a characteristic colour, ranging from golden red to bright pink, depending on the growing area. It is particularly appreciated for its sweet taste and low spiciness.

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History

Geografical area

Curiosity

Season

Cosa Valley pink onion Where to find this product

Tavern

Restaurant

Points of interest

Linked companies

Tavern

L'osteria di Tancredi

Restaurant

LA TAVERNA

Restaurant

Trattoria da Nando

Linked recipes

Main meat courses

Meatballs with sauce

(3)

Side dishes

Bean cream with honey mushrooms

(2)

Appetizers

Frico with onion

(1)

Appetizers

Veal and tuna pieces

(1)

Main meat courses

Braised beef

(1)

Appetizers

Salami with vinegar

(1)

Main meat courses

'Alla contadina' goose

Main meat courses

'Roe deer alla montanara'

Main meat courses

'Steccato' beef

Main fish courses

Anchovy pie

Side dishes

Artichoke, spinach and beans pie

Side dishes

Artichokes 'alla triestina'

Side dishes

Beans with vinegar

Main meat courses

Beef fillet with porcini mushrooms

First courses

Bigoli in duck sauce

First courses

Bigoli with sardines

Main fish courses

Boiled turbot

Main meat courses

Boiled with anchovy

Main meat courses

Boned rabbit

Main meat courses

Braised beef cheek

First courses

Bread gnocchi with sauce

First courses

Bread gnocchi with speck

Main meat courses

Breast of marinated cockerel

Side dishes

Brovada

First courses

Brovada soup

Main meat courses

Bungled hare

First courses

Busara mezzemaniche

Main fish courses

Butter trout

Side dishes

Butter turnips

Main meat courses

Calandraca

Main meat courses

Calf shank with thyme

Side dishes

Cauliflower au gratin

Main meat courses

Cevapcici

Main meat courses

Chamois with white wine

Main meat courses

Chicken breast stuffed with radicchio and sausage

Main meat courses

Chicken in pan

Main meat courses

Chicken with white wine

First courses

Clam chowder

Main fish courses

Clams with a marinara

First courses

Cocoa 'blecs' with cuttlefish

First courses

Cocoa pappardelle with duck sauce

Main fish courses

Cod fillet

Main fish courses

Cod in red

Main fish courses

Cod in white

Side dishes

Courgettes in stew

First courses

Cuttlefish broth

Main fish courses

Cuttlefish stew with peas

Main meat courses

Duck breast with Cabernet franc

First courses

Dumplings in Riesling sauce

First courses

Farfalle pasta with asparagus

Main fish courses

Fillets of sea bass with nettles

First courses

Fish brodetto 'alla triestina'

Main meat courses

Fried chicken breasts

Main meat courses

Fried snails

Side dishes

Frite di prât

Main meat courses

Goose liver with Marsala and polenta

Side dishes

Green beans in a pan

Side dishes

Grilled spring onions

Main meat courses

Guinea fowl in salmi

Main meat courses

Guinea fowl with beer

Main meat courses

Hare in salmì

Appetizers

Herbs butter

Main fish courses

Herring and polenta

First courses

Jota

Main meat courses

Jugged rabbit

Main meat courses

Lamb loins at the Refosco dal peduncolo rosso

Main fish courses

Langoustines “alla busara”

Main meat courses

Loin of pig with shallot

Main fish courses

Mackerel in salmoriglio

Main fish courses

Mackerel in stew

Main meat courses

Meatloaf with mushrooms

First courses

Mezzemaniche with scampi tails

Main meat courses

Mixed boiled meats

Main meat courses

Mouflon stew

Main meat courses

Musetto with brovada

First courses

Onion soup

First courses

Orzotto to spring buds

First courses

Orzotto with the quail

First courses

Orzotto with valerian

First courses

Pappardelle with hare sauce

First courses

Pappardelle with wild boar sauce

First courses

Pasta and beans

Side dishes

Pendalòns

Side dishes

Peperonata

Appetizers

Pickled herring

Side dishes

Pickled spring onions

Main meat courses

Pig shanks

Main meat courses

Poached eggs in tomato sauce and savory

Main meat courses

Pork loin in oven

Side dishes

Potatoes in 'tecia'

Main meat courses

Rabbit legs with Refosco dal peduncolo rosso

Side dishes

Red onion sauce

First courses

Rice and beans

First courses

Ricotta and red mullet soup

Side dishes

Ricotta pie with wild herbs

First courses

Risotto with 'canoce' (sea cicadas)

First courses

Risotto with asparagus and nettles

First courses

Risotto with radicchio, whipped with Montasio

First courses

Risotto with snails and late radicchio

First courses

Risotto with the livers

Main meat courses

Roast pork with rind

Main meat courses

Roast rabbit

Main meat courses

Roasted duck in orange juice

Main meat courses

Roe deer in salmì

Side dishes

Rolls with savoy cabbages

Main fish courses

Salmon trout bowl

Main fish courses

Salmon trout tartare

Main fish courses

Salmon trout with salt

First courses

Sausage and savoy cabbages crespelle

Main meat courses

Sausages in wine

Main fish courses

Scallops with speck

Main fish courses

Sea bass in 'bellavista'

First courses

Sea bass tortelli

Main meat courses

Snails 'à la Bourgogne'

Main fish courses

Sole rolls with potato cream

Appetizers

Soused alborella fish

First courses

Spaghetti with clams

First courses

Spaghetti with lobster

Side dishes

Spicy sauce

Side dishes

Spring onions in oil

Main meat courses

Stew with potatoes

Side dishes

Stewed beans

Side dishes

Stewed cauliflower

Main meat courses

Stewed duck

Main meat courses

Stewed goose

Main meat courses

Stewed hare

Main fish courses

Stewed octopus

Side dishes

Stewed peas

Main fish courses

Stewed pike

Main meat courses

Stewed roe deer

Main meat courses

Stewed snails

Main meat courses

Stewed tripe

Main meat courses

Stuffed hen

Main meat courses

Stuffed rabbit

Side dishes

Sweet and sour cabbage

First courses

Tagliatelle with sausage

First courses

Tagliatelle with savoy cabbage and Montasio

First courses

Tagliatelle with scallops

First courses

Tagliolini with mushrooms

Main fish courses

Tench with mushrooms

Main fish courses

Tench with peas

Main meat courses

Trieste goulash

First courses

Tripe soup with beans

Main fish courses

Trout stew 'alla lignanese'

Main fish courses

Trout with wine

Main fish courses

Tuna cut

Main fish courses

Tuna cut with mint sauce

Main fish courses

Tuna rolls with asparagus

Main fish courses

Tuna skewers with artichokes

Main fish courses

Tuna slices with aubergines

Main fish courses

Tuna tartare

Main meat courses

Veal with rosemary

First courses

Vegetable soup

Main meat courses

Wild boar with tomato sauce

First courses

Yellow Risotto with Natisone Gold Saffron™

First courses

Žlikrofi

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