Bagnato Salvatore

On the Tyrrhenian coast of Calabria, where volcanic soils warm under the sun of Vibo Valentia province, Bagnato Salvatore cultivates Cipolla Rossa di Tropea IGP within an area encompassing twenty-three municipalities. The sweetness of this bulb is no accident: it arises from the interplay of soil, light, and a knowledge of the land passed down through generations among the area's growers. The harvest follows three distinct timings, each yielding a different product. There's the tender spring 'cipollotto' (spring onion), destined for spring tables; there's the fresh and compact summer onion; and there are the storage varieties, which gain additional sweetness during months of storage. Each stage demands precise timing, because anticipating or delaying means losing the qualities that define that specific form of the bulb. It's a calendar dictated by the plant more than by the market, and the producer accommodates it by reading the sunny landscape in which he works. The result is an onion that changes its character with the season, always remaining recognizable for the mildness that has made it famous.

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