Focus on Giarratana Onion Water
Our onion water
Giarratana Onion Water – Final product
Giarratana onion, a Slow Food Presidium, is extraordinarily sweet—never pungent—with an intense yet delicate aroma.
Harvest begins at the end of July and continues throughout August.
Unfortunately this extraordinary product cannot be preserved, so the Onion Essence was conceived to retain its substance, aroma, flavor, sweetness, and organoleptic and protein characteristics.
Giarratana onion water—or rather onion essence—is the onion’s very soul, extracted with natural methods.
Onion water is earning a place of honor in acclaimed kitchens, not only in Italy, and—as often happens—beyond.
Its secret is no secret: sweet, fragrant, ideal for gelling, it adds flavor, originality and fun to dishes, letting anyone play chef and transform even the simplest plates.
Ideal for risottos, soups and for seasoning a wide variety of dishes.
Excellent also for decorating and preparing the most refined cocktails.
Harvest begins at the end of July and continues throughout August.
Unfortunately this extraordinary product cannot be preserved, so the Onion Essence was conceived to retain its substance, aroma, flavor, sweetness, and organoleptic and protein characteristics.
Giarratana onion water—or rather onion essence—is the onion’s very soul, extracted with natural methods.
Onion water is earning a place of honor in acclaimed kitchens, not only in Italy, and—as often happens—beyond.
Its secret is no secret: sweet, fragrant, ideal for gelling, it adds flavor, originality and fun to dishes, letting anyone play chef and transform even the simplest plates.
Ideal for risottos, soups and for seasoning a wide variety of dishes.
Excellent also for decorating and preparing the most refined cocktails.
The cocktail game
From the legendary bartender Oscar Quagliarini:Some examples? La Papessa: vodka, pomegranate juice, Giffard ginger-lemon “velvet”; or Temperanza: a sort of revisited Bloody Mary with tomato essence, Gin Tanqueray, PachinEat Giarratana onion water and caper powder.
“The idea is to savor more than to drink.” If the gourmand pairings are those of resident chef Andrea Aprea (2 Michelin stars with his Vun, author of the La Cupola bistro menu), the picture is complete. How did the idea come about? “Bartending is a divinatory art,” smiles Quagliarini.
“In the end you have to intuit the customer’s tastes from just a few hints. Those with experience can do it instantly.
Hence the tarot game carries the symbol of silent communication. Not by chance, the motto printed on our cards is ‘cocktail first, question later.’” Among the most sipped cards: The Lovers, a kind of shaken coffee—so the night is long and pleasant—and The Wheel of Fortune, to end a workday in the best possible way. (Quoted from the web)
Onion and water can help support our well-being.
Onion has purifying, antibiotic and diuretic properties. These properties help halt cellular damage caused by free radicals and, over time, reduce the risk of degenerative disease. This bulb contains a powerful active principle, allicin, which gives the vegetable a strong anti-inflammatory and detoxifying effect that contributes to kidney function. They can not only cure but also prevent seasonal ailments. This is why drinking onion water every day is said to be good for the body. (Quoted from the web)Onion water: why drinking it may be beneficial.
Not everyone knows that onion—white, red or golden—has long been used in the kitchen in a multitude of dishes thanks to its many functional properties. Among the nutrients most represented in onion are: vitamin B6, vitamin C, folic acid, calcium, phosphorus and potassium.Onion water is a powerful draining agent and is very useful for its purifying, antibiotic and diuretic properties. These substances help counteract cellular damage caused by free radicals and, over time, reduce the risk of degenerative disease. Moreover, the onion’s active compound, allicin, gives this vegetable a strong anti-inflammatory and detoxifying effect that helps restore proper kidney function. (Quoted from the web)