Lampascioni, hidden treasures of the Apulian lands, are a delicacy that carries with it the charm of southern Italy’s culinary tradition. These wild bulbous plants, also known as wild onions, have a unique flavour that mixes bitter notes with sweet nuances, making them an irresistible ingredient for those who like to experiment in the kitchen. Don’t let their humble appearance fool you; lampascioni are a veritable treasure trove of flavours capable of turning any dish into an unforgettable gastronomic experience. But what makes lampascioni so special? First and foremost, their versatility. They can be eaten raw, in salads, or baked or fried to enhance their creamy texture. Tradition often has them accompanied by potatoes and black olives, in a combination that releases the scents of the Apulian countryside. But the real secret lies in preparing them correctly: after having carefully cleaned them and cut them crosswise at the base, it is advisable to let them rest in cold water for a few hours to mitigate the bitterness. Buying lampascioni is not only a loving gesture towards traditional Italian cuisine, but also a way to support local and sustainable agriculture. Available in our e-commerce directly from the best producers in Puglia, we guarantee the freshness and authenticity of every single lampascione. Discover with us the endless culinary possibilities these little bulbs have to offer and be won over by their timeless goodness.
What are lampascioni and how to recognise them
Lampascioni (in dialect ‘pampasciuni’) are not onions, although they look like them. They are actually bulbs of Muscari comosum, a wild plant that grows wild in the dry, stony soil of southern Italy. They are harvested by hand, often between autumn and winter. These small wild bulbs belong to the Hyacinthaceae family and grow wild in dry, rocky soil. Their unique, slightly bitter and earthy flavour makes them a sought-after ingredient in the kitchen, capable of transforming every dish into an authentic and traditional culinary experience.
Recognising lampascioni is not difficult: they look like small, roundish bulbs that are reddish brown on the outside and have a snow-white heart on the inside. To make sure you have real fresh lampascioni in your hands, it is essential to check their consistency: they should be firm to the touch and free of unpleasant odours. Once harvested or purchased, lampascioni require careful preparation to remove their natural bitterness; it is generally recommended to soak them in cold water for several hours or to cook them several times, changing the water.
Incorporating lampascioni into your cooking will not only allow you to explore new and intriguing flavours, but also to rediscover ancient culinary traditions rooted in Mediterranean culture. If you want to bring a taste of authentic Apulia to your table, lampascioni are the perfect choice: versatile and surprising, they can be used to enrich salads, accompany main courses or become the absolute protagonists of innovative recipes. Don’t miss the chance to discover this extraordinary Italian speciality!
Traditional recipes with lampascioni
If you are looking for a culinary experience that celebrates the tradition and authenticity of Apulian cuisine, lampascioni recipes are an absolute must-try. These wild bulbs, known for their unique and slightly bitter flavour, are a staple ingredient in the tables of Southern Italy, especially in Apulia. Lampascioni can be cooked in various ways, but one of the most traditional and popular methods is definitely frying. After cleaning them thoroughly to remove the soil and letting them soak for a few hours, they are usually fried in olive oil until irresistibly crispy. Served hot with a sprinkling of salt, they make a perfect appetiser or side dish.
Another traditional recipe involves baking: after boiling them briefly to soften them, the lampascioni are seasoned with extra virgin olive oil, salt, pepper and fresh rosemary. They are then baked in the oven until they take on a nice golden colour. This method enhances their natural flavour and makes them perfect with meat or fish dishes.
How are they prepared in oil?
Traditional preparation is time-consuming and requires care:
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Cleaning and boiling: they are peeled and boiled (sometimes more than once) to remove the bitterness and make them more tender.
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Draining and drying: they must be left to dry thoroughly to avoid mould.
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Tanning: they are seasoned with salt, vinegar, spices (often chilli, garlic, parsley or bay leaves).
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Preservation in oil: they are preserved in sterilised jars covered with excellent extra virgin olive oil.
Curiosities
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Lampascioni used to be considered a ‘poor food’, but today they are sought after by gourmets.
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In some areas of Apulia, secret family recipes are handed down to season them.
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They have depurative and digestive properties.
Lampascioni are not only delicious but also versatile and go well with many other typical Mediterranean ingredients such as capers, olives or sun-dried tomatoes. If you want to add an authentic and traditional touch to your daily meals or surprise your guests with something different, explore the culinary possibilities offered by lampascioni.
Here is a simple but tasty recipe to make the most of lampascioni in oil:
🥗 Warm salad of lampascioni, potatoes and boiled eggs
✅ Ingredients (for 2 persons)
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200 g lampascioni in oil
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3 medium-sized potatoes
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2 eggs
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1 teaspoon desalted capers
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Fresh parsley to taste
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Salt and pepper to taste
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Extra virgin olive oil to taste (best from Puglia!)
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A few black olives (optional)
👨🍳 Preparation:
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Boil the potatoes with their skins on in salted water. Once cooked, peel them and cut them into cubes.
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Boil the eggs for 8-9 minutes, cool and peel them. Cut them into wedges.
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In a large bowl, combine the lampascioni drained from the oil, the potatoes, the sliced eggs and the capers.
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Dress with a drizzle of extra virgin olive oil, a pinch of salt, pepper and plenty of chopped parsley.
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If desired, add black olives to give an extra touch.
📝 Tip:
Serve this salad warm, perhaps on a slice of rustic toast. It is perfect as an appetiser, light main course or side dish for roast meat.
If you want a gourmet variation, I can suggest a bruschetta with cream of broad beans and lampascioni, or an aromatic risotto with lampascioni and pecorino cheese.
Today, lampascioni are a true gem of Apulian tradition, perfect for those who love authentic and genuine flavours.
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Buon Appetito!
