Grown in Medicina since the early 20th century, the cipolla di Medicina has, over the years, become something of a local symbol. Its red, white and golden varieties each have different uses: they can be eaten raw, baked or fried, or used to make jams and sweet and sour sauces. From humble product of the earth to undisputed ‘queen’ of Medicina cuisine, it’s even been featured on MasterChef Italia (thanks to Medicina-born TV chef Bruno Barbieri). Since 2009, the Cipolla di Medicina brand has been registered with the Bologna Chamber of Commerce and accounts for 10% of national production.
Fun fact
On the second weekend of July, the Old July Fair, Medicipolla, is held: its stars are, of course, the Medicina Onion and the local forage that forms the bedrock of the Parmigiano Reggiano (Parmesan cheese) food chain. Visitors to the fair can also enjoy a display of vintage and modern agricultural machinery, see animal pens, browse markets and taste the traditional friggione, onion ice cream and fried onion!