Cipolla Rossa di Tropea Calabria

Cipolla Rossa di Tropea Calabria is a red onion PGI covering bulbs of the species Allium Cepa grown from three local ecotypes — Tondo Piatta, mezza campana, and Allungata — in a defined coastal and inland zone of Calabria. The designation covers three product forms: cipollotto, cipolla da consumo fresco, and cipolla da serbo.

About this designation

Registered as a PGI under file number PGI-IT-0369, with EU protection dating from 20 September 2004, Cipolla Rossa di Tropea Calabria covers bulbs of Allium Cepa produced exclusively from three local ecotypes: Tondo Piatta (early crop), mezza campana (mid to early crop), and Allungata (late crop). The production area spans designated municipalities across three Calabrian provinces: Cosenza, Catanzaro, and Vibo Valentia, including the municipalities of Tropea, Ricadi, Briatico, Parghelia, Zambrone, Pizzo, Nicotera, and others as named in the specification. Seeds are sown from August onwards. Planting distances range from 4–20 cm in rows and 10–22 cm between rows, at a density of between 250,000 and 900,000 plants per hectare. For cipolla da serbo, bulbs are placed in windrows covered with their own foliage and left for 8 to 15 days to dry. The product must be packaged within the defined geographical area. Cipolle da serbo presented in plaits must contain at least six bulbs. Containers must bear the designation Cipolla Rossa di Tropea Calabria PGI, the product type, and the official logo depicting the rock of Tropea with the Benedictine sanctuary of Santa Maria dell'Isola. The inspection body named in the specification is the Associazione Italiana Agricoltura Biologica (A.I.A.B.), Rome. Producers and land parcels are entered in registers managed by the inspection body.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 20 September 2004 under file number PGI-IT-0369 (eAmbrosia identifier EUGI00000013725).
• The specification permits only three local ecotypes of Allium Cepa: Tondo Piatta, mezza campana, and Allungata; no other varieties are permitted.
• For cipolla da serbo, bulbs must be left in windrows for 8 to 15 days to dry, develop compactness, and acquire a bright red colour.
• Packaging must take place within the defined production area, and containers must display the logo of the rock of Tropea with the Benedictine sanctuary of Santa Maria dell'Isola.

Tasting notes

Calabrian red onion from Tropea coast, distinctive elongated bulb with deep purple-red color and white inner flesh. Distinctively sweet-mild flavor with very low pungency, high sugar content; one of Italy's most prized onions.

HoReCa use

The specification notes that the qualitative and organoleptic characteristics of Cipolla Rossa di Tropea Calabria enable it to be consumed raw, in greater quantities than normal onions. The product features in local food, dishes, and traditional recipes.

Packaging

• crate-10kg
• braided-treccia-500g
• braided-treccia-1kg
• retail-net-bag-1kg
• marmalade-jar-100g

Seasonality