The lampascioni all’abruzzese are made by cleaning the lampascioni and letting them rest in cold water. Then they will be fried in hot oil, drained, dried and then served. Lampascioni, typical of southern Italy and Apulia, are characterized by bulbs with a rich energetic value useful to enhance the regular functioning of the body and improve the feeling of well-being. Lampascioni are small onions that often grow spontaneously and are used not only in cooking.
