The strong flavor of lampascioni is not for everyone, but if cooked properly they give enormous culinary satisfaction. What are lampascioni? Lampascioni is a wild herbaceous plant typical of the Mediterranean maquis which grows luxuriantly in Apulia. The bulbs of these plants grow 20 cm underground and they look like small onions: their taste however is more bitterish and it is not easy to find the right combination in cooking in order to give the best to this particular ingredient. They are usually eaten alone, sautéed in a pan or put in oil, but Apulian cooks have discovered that even eggs are their worthy allies in cooking. The lampascioni omelette is in fact renowned, and sees these original spring onions stewed, mashed and accompanied by beaten eggs. To be tried, without a shadow of a doubt.
