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lampascioni
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 Slow Food Presidium.
Text © Dana Facaros & Michael Pauls
Image by Luca Grieco