Onions are often considered as secondary ingredients, something to add on an already built menu. However onions are actually one of the main ingredients of Italian cuisine, so much so that you can find it wherever in our country, in five splendid varieties: white onions, golden onions, red onions, spring onion and the overly popular shallot. Besides giving an important contribution to a lot of dishes in the Italian cuisine, onions can also become the main characters of a lot of redefined plates. From the famous canederli to jams, from crostoni to focacce, they represent some truly transversal ingredients. Ode alle cipolle gathers 40 recipes aimed at celebrating onions in their entirety, from being a mere secondary ingredient to the true protagonist of the dish.
Founder of food blogs La cuoca eclettica and La cuoca eclettica veg, born to satisfy her love for photography and food. She works as a photographer, recipe developer and food stylist, besides having contributed to a series of articles for different news outlets. For her, cooking means navigating with your imagination and sharing your recipes with others. She’s a fervent fosterer of values such as seasonality and territoriality. She’s been a vegeterian for a few years now. Her cooking is based off the use of high quality ingredients and it’s rich in fruits, vegetables and legumes. Ode alle cipolle is her first recipe book.