Bolognese Friggione with Medicine Onion

Friggione Bolognese is a typical side dish of the Bolognese culinary tradition, which is also used as a sauce and condiment. In this version only golden onions from Medicina are used, thus remaining closely linked to the territory. Its main ingredients are only onion finely chopped and long time fresh tomatoes cooked in pieces.

The Onion of Medicina, still little known, is one of the onions that are best suited in the kitchen, awarded for this by illustrious chefs. 

The Medicine onion is registered with the collective trademark at the Chamber of Commerce. It is grown on a total area of 700/800 hectares, distributed in 6 municipalities in the province of Bologna, (Medicine, Castel Guelfo, Castel San Pietro Terme, Ozzano Emilia, Dozza and Imola). Quasi 10% of the national production is attributable to the Cipolla di Medicina brand which has about 150 producing farms with 500 employees in the area. The expected production in this typical area is estimated at 35 / 40,000 tons, divided as follows: Golden (55%), White (35%), Red (10%). The Golden is certainly the most famous, it is used for Friggione or sautéed, the sweeter and more delicate Red is used for to flavor salads or to accompany boiled meats and cheeses, the White being more crunchy is used for soups, omelettes or cotta al forno. The collection runs from June to September.

The method of production of this Friggione is completely identical to that prepared at home by the Bolognese ladies. Only finely chopped golden onion from Medicinacombined with fresh peeled tomatoes cut into small pieces. All cooked at very low temperature for several hours, thus obtaining a superlative product, typical of the Bolognese culinary tradition.

The reputation of the Medicine onion dates back to the late nineteenth and early twentieth centuries when its cultivation became increasingly popular as a full-field crop in the suitable land of the Medicina area following the hempiculture crisis, cultivation symbol of the Bologna area. From the second half of the thirties, onion cultivation took a decisive step forward, spreading and gradually concentrating on the plains of the province of Bologna, whose epicenter became the municipality of Medicina. Already in the 60s the square of Medicina became the reference market for the definition of production prices for the entire province of Bologna, for other areas of the Emilia-Romagna region and neighboring regions. Almost all the traders and brokers of the sector flocked to the two weekly markets, therefore, to give greater professionalism and prestige to this market, a special "Trading Room" was set up. Inside this room, in the two weekly markets on Thursday and Sunday, all the transactions of the product took place and i prices were taken over by the Chamber of Commerce of Bologna. In the same years the producers in the area formed two cooperatives representing 70% of production. and distinction of the onion in question has roots that are lost over time. The first evidence of the cultivation in this area dates back to the end of the thirteenth century. Later in the sixteenth century Pier Crescenzi with the work " Ruralium commodorum libri duodecim " and Baldassarre Pisanelli in the precious “ Treatise on the nature of food and drink ” praise its characteristics in the kitchen and its properties dicinal. A decisive testimony of the traditional cultivation system is reported by Vincenzo Tanara in the famous treatise of 1664 "The economy of the citizen in the villa "; in this work the experiences are reported of the peasants of the Bolognese plain, describing the agronomic techniques of the time, recalling how the sowing of this vegetable can be carried out at the end of August or in the months of February and March, a calendar still followed today. In the same period the secret cook of Pius V, the Bolognese Bartolomeo Scappi, reported in his treatise on gastronomy nine recipes based on onions. Alongside its undisputed reputation, the Onion di Medicina boasts particular characteristics linked both to the pedoclimatic factors and to the centuries-old experience gained by the farmers of the specific area. In 2004, given the growing importance in the country's economy, the Medicine Onion Consortium was founded to promote it.

Characteristics

The friggione has a bright red color, with a pungent, intense and unmistakable aroma. The taste is savory, where the vegetables are felt in all their freshness, with both sour and sweetish notes.

Pairings

A perfect product for numerous uses in the kitchen and a tavola. Excellent paired with cheese and salami platters o spread on bruschetta for inviting aperitifs or appetizers. An inviting combination of friggione is also with boiled or roasted meats, or as a sauce for pasta and la polenta.

Medicine onion (69%), tomato pulp, sunflower oil, salt, broth preparation (salt, glucose syrup, broth extract, onion powder, sunflower oil, natural flavoring), pepper, hot pepper .

Energy value 92 Kcal Grassi 6.7 g of which saturated fatty acids 3.7 g Carbohydrates 5.8 g of which sugars 5 g Proteins 1.3 g salt 1.72 g