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bulbs of the grape hyacinth


Regarded as a sort of wild onion, lampascioni or lampasciuoli have a slightly bitter taste, eaten in Southern Italy; often preserved sott'olio or sott'aceto. In Calabria they're called cipudduzzi.

In Puglia they are also called lampasciulu, and are in the Ark of Taste.

Text © Dana Facaros and Michael Pauls

Images by: Luca Grieco