Ingredients: grape hyacinth 63%, 34% olive oil, garlic, chili pepper, parsley, salt, wine vinegar. Acidity regulator: citric acid. Antioxidant: ascorbic acid.
This is a very special and unique product.
Lampascioni are literally hyacinth bulbs. These small wild onions of pink colour have a unique and unmistakable bitter taste, typical of certain areas of Puglia. Thanks to its uniqueness, this product is also protected by the Slow Food Movement.
Our lampascioni are already grilled and seasoned with extra virgin olive oil. They can be eaten in salads or together with bread. You might want to add a bit more of extra virgin olive oil or seasoning if the bitterness is too high.
The plant has purplish flowers that bloom from spring to late summer. The bulbs, that grow to a depth of about 10-20 cm, are picked up after they have grown in the ground for at least 4 or 5 years.