The Troitsa onion is a famous Italian relic, known under the name «Long Red Tropea». This onion is characterized by an elongated shape resembling a torpedo, about 10 cm long, with a glossy burgundy skin and tender off-white flesh with a crunchy texture. Its sweet and mild flavor allows the onion to be consumed even raw, without suppressing other aromas in dishes. Due to its high sugar content, the onion caramelizes well during cooking, making it a popular ingredient for grilling and stewing. In Italy, it is traditionally braided into braids for storage for several months, however, like all sweet varieties, it is not intended for long-term storage.
This onion variety is mid-season and winter-hardy perennial plant. Its leaves are cylindrical, green with a waxy coating, up to 38 cm long, fleshy, juicy and tender with a semi-spicy taste. They do not become tough for a long time and contain a high amount of vitamins and trace elements, which makes the onion a useful and nutritious product. Thanks to its winter hardiness and rapid regrowth of leaves after cutting, the harvest can be collected several times during the season, which increases its value for gardeners and farmers.
Troitsa onion is widely used in cooking, especially in fresh form, where it serves as an excellent seasoning for soups and main courses, as well as salads. Its juicy and aromatic leaves and bulbs perfectly complement various recipes, giving them a characteristic sweet taste and aroma. For successful cultivation, a small amount of soil mounding and sufficient soil moisture is required so that the bulbs maintain the correct shape and do not become flat.
