Thumbnail Filmstrip of Wild Onion Lampascioni Leopoldia from Puglia Images
With similar flavor notes as shallots, Lampascioni have a mild onion flavor and are slightly bittersweet. Lampascioni are the bulb of the Tassel Hyacinth, an Italian wildflower that commonly grows in olive groves. In Puglia, they are considered a local delicacy. Lampascioni preparation requires time and patience. In late winter/early spring, 4 -5 year old bulbs must be harvested, thoroughly cleaned, peeled and soaked in water to remove most of the bitterness. Next the bulbs are boiled in vinegar and water until soft to the touch. While Lampascioni can be used immediately in cooking, they are typically preserved (mainly in olive oil) for use throughout the year. Delicious served with antipasto, alongside salumi and cheeses, atop bruschetta, and accompanied by a drizzle of extra virgin olive oil. Also wonderful in a salad with green beans or boiled and mashed with white beans, potatoes and extra virgin olive oil. Lampascioni complements broiled fish as well as roasted lamb and pork.