Water onion, a delicacy of Santarcangelo di Romagna
Lovingly nourished by the waters of the Marecchia River, this sweet Romagna onion is a Slow Food Presidium of Emilia Romagna
Where
What is it and where is the Santarcangelo Water Onion in Valmarecchia
If you love the hills of Romagna and zero-mile products, you should head for Santarcangelo di Romagna, where the Santarcangelo Water Onion thrives , an indigenous excellence known in dialect as "zvòla da aqua." It is very large, a bulb can weigh up to a kilo, blond in color and has a golden skin. Its name refers to the ancient cultivation technique that required generous irrigation, made possible by the waters of the Marecchia River. Today, the traditional production area is concentrated in the lower Marecchia valley, particularly between Santarcangelo and the Rimini hamlet of Corpolò, preserving an indissoluble link with the territory.
A bit of history and the Slow Food Emilia Romagna Presidium
The tradition of zvòla da aqua is so deeply rooted in the cultural fabric of Santarcangelo that it inspired the nickname by which the inhabitants are still known today: "zvùléun, " or "big onions," an appellation given to them by their neighbors from Rimini. In the first half of the 20th century, cultivation declined sharply, enduring only thanks to the commitment and passion of a few farmers. This dedication has been rewarded: the onion first obtained the Denominazione Comunale di Origine (De.C.O.) and, more recently, became part of the Slow Food Emilia Romagna Presidia.
Not to be missed: the unmistakable taste of zero-mile products
The real gem of this variety is its incredible sweetness, a characteristic that makes it versatile and digestible, allowing it to be eaten raw as well, perhaps finely sliced. The Santarcangelo Water Onion is the perfect example of how an ingredient can combine tradition and innovation, offering travelers the chance to taste authentic zero-mile products. If you are in the province of Rimini and wondering what to eat, you can try onion soup, strozzapreti with guanciale or onion stew with sausage and piadina.
Fun fact: When to eat Santarcangelo onions.
The secret to enjoying zero-mile products is seasonality, even here in the hills of Romagna. The harvesting of the Santarcangelo Water Onion generally takes place between mid-July and the end of August. After drying, the bulbs are tied in characteristic braids (reste) for storage, which at best lasts until Christmas, but reaches its peak of consumption in the fall. The ideal time to celebrate this product is traditionally in conjunction with the St. Michael's Fair in September or the St. Martin 's Fair in November, unmissable festivals in the squares of Santarcangelo.
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