This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Cipollini onions are small in size, averaging 3-8 centimeters in diameter, and have petite, saucer-shaped bulbs that are round and slightly flattened. The bulb is covered in a thin, yellow-gold, papery skin that adheres tightly to the flesh. Underneath the skin, the white, almost translucent flesh is firm, juicy, and has many layers of white rings. In their raw state, Cipollini onions have a mild aroma, are crisp, and are semi-sweet with a pungent flavor, but once cooked, they sweeten and soften into a tender, almost melting, texture.
Seasons/Availability
Cipollini onions are available year-round, with a peak season in the fall.
Current Facts
Cipollini onions, botanically classified as Allium cepa, are an Italian heirloom variety that is a member of the Amaryllidaceae family. Also known as Borettana onions, a name after the onion’s native town of Boretto, Italy, Cipollini onions can be found in shades of red, yellow, and white. The name Cipollini also translates from Italian to mean "little onion," and this bulb is valued by chefs and home cooks for its tender texture, small size, and caramelized, sweet flavor when cooked. Common Cipollini onion varieties include Gold Princess, Flat of Italy, Bianca di Maggio and Noordhollandse Bloedrode.
Cipollini onions are best suited for both raw and cooked applications such as roasting, baking, sautéing, and pickling. When used fresh, the petite onions can be quickly blanched in boiling water and then placed in an ice bath to help loosen the thin, papery skin for easier removal. The high sugar content of Cipollini onions also allows for caramelization and is used whole in stews, roasts, or casseroles. The onion can be chopped and mixed into mushroom tarts, pasta, potato salads, skewered on kabobs, or pickled and served as a condiment. Cipollini onions pair well with balsamic vinegar, mushrooms, chives, green onions, fennel, parsley, thyme, tomatoes, ricotta cheese, parmesan cheese, potatoes, olives, red wine, cured meats, and charcuterie. The bulbs will keep up to two months when stored in a cool and dry place.
Ethnic/Cultural Info
Cipollini onions originated in the Reggio Emilia province of Italy, which is an area also known for Prosciutto of Parma ham and Parmigiano Reggiano. The small bulbs are traditionally braised in a sweet and sour tomato sauce, consisting of tomatoes, salt, pepper, vinegar, and olive oil. Cipollini onions were once considered a poor man’s food in ancient Rome around 1500 BCE, but today the onions have grown in popularity and are commonly served at high ends restaurants and sold at gourmet shops.
Geography/History
Cipollini onions are native to Boretto, Italy and were first cultivated in the 1400s. Originally grown for domestic distribution, the Cipollini onion became widespread as the bulbs traveled across Europe and subsequently to America with Italian immigrants. Today Cipollini onions are grown around the world in Mediterranean climates and can be found at farmers markets and specialty grocers in North America, Europe, Asia, and Australia.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
From Schaner Farms…Cipollini onions are petite, saucer-shaped bulbs, sized 3-8 centimeters in diameter, with yellow-gold papery skin tightly clinging to their white translucent flesh. When raw, their firm and juicy layers offer a crisp, semi-sweet taste with pungency, but cooking transforms them into a tender texture with enhanced sweetness that's perfect for rich, flavorful dishes.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
From Schaner Farms…Cipollini onions can elevate your cooking with their versatility. These petite onions are ideal for caramelization, thanks to their high sugar content, and shine in dishes like stews, casseroles, or baked goods. Pair them with ingredients such as balsamic vinegar, thyme, ricotta, or cured meats. To remove their thin skins, blanch them briefly, followed by an ice bath. Store them in a cool, dry place for up to two months.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
From Schaner Farms…Cipollini Onions are an Italian heirloom variety of Allium cepa, valued for their tender texture and sweet, caramelized flavor when cooked. Their name translates to "little onion" in Italian and they come in shades of red, yellow, and white. Native to Boretto, Italy, popular varieties include Gold Princess and Flat of Italy. These onions are rich in vitamin C, fiber, manganese, potassium, and vitamin B6, making them both delicious and nutritious.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
From Schaner Farms…Cipollini Onions originated in Boretto, Italy, dating back to the 1400s. Initially cultivated for local use, they later spread across Europe and arrived in America with Italian immigrants. Now grown worldwide in Mediterranean climates, Cipollini onions are commonly available at farmers markets and specialty stores across continents, including North America, Europe, Asia, and Australia.
From Sage Hill Farms…Cipollini onions were first grown in the Reggio Emilia province of Italy, a region famous for Prosciutto of Parma ham and Parmigiano Reggiano. Once considered a "poor man's food" in ancient Rome around 1500 BCE, they are now a sought-after ingredient featured in gourmet shops and high-end restaurants. Traditionally, they are prepared in a sweet and sour tomato sauce made with tomatoes, salt, pepper, vinegar, and olive oil.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
From Schaner Farms…Cipollini onions are small, saucer-shaped bulbs measuring 3-8 centimeters in diameter. They have a thin, yellow-gold, papery skin that tightly adheres to firm, juicy, and layered white flesh. Raw cipollinis are mildly aromatic, crisp, semi-sweet, and pungent. When cooked, their flavor transforms—they sweeten significantly and develop a tender, almost melting texture, making them a versatile choice for various culinary applications.
Cipollini onions are ideal for roasting, baking, sautéing, and pickling due to their high sugar content, which enhances caramelization. They can be used whole in stews or casseroles, chopped into mushroom tarts, pasta, potato salads, or skewered on kabobs. Pair them with balsamic vinegar, mushrooms, fennel, parsley, thyme, tomatoes, and cheeses like ricotta and parmesan. Properly stored, they stay fresh for up to two months.
Specialty Produce
1929 Hancock Street San Diego CA 92110
(619) 295-3172 [email protected]
Cipollini onions were named after the town of Boretto, Italy, where they originated. Known for their tender texture and ability to caramelize with ease, this Italian heirloom variety comes in red, yellow, and white hues. Popular types include Gold Princess, Flat of Italy, Bianca di Maggio, and Noordhollandse Bloedrode. Their small size and sweet flavor have made them a favorite among chefs and home cooks.
Specialty Produce
1929 Hancock Street San Diego CA 92110
(619) 295-3172 [email protected]
From Schaner Farms…Cipollini onions are native to Boretto, Italy, where they were first cultivated in the 1400s. Initially grown for local use, they later spread across Europe and America, brought by Italian immigrants. These onions thrive in Mediterranean climates and are now grown worldwide, found at farmers markets and specialty grocers across North America, Europe, Asia, and Australia. Their global reach speaks to their lasting appeal and versatile use in cooking.
Specialty Produce
1929 Hancock Street San Diego CA 92110
(619) 295-3172 [email protected]
Cipollini onions originated in the Reggio Emilia province of Italy, a region famed for culinary treasures like Prosciutto of Parma and Parmigiano Reggiano. Historically viewed as "poor man's food" in ancient Rome around 1500 BCE, Cipollini onions have seen a remarkable transformation. They are now celebrated in gourmet cuisine, often braised in a sweet and sour tomato sauce with tomatoes, salt, pepper, vinegar, and olive oil, and are staples at upscale restaurants and gourmet shops.
is easiest, three is harder.
