WHITE BEAN DIP WITH TROPEA ONIONS

INGREDIENTS

White Beans — Larissa, Greece
Tropea Onions — Santacroce family, Calabria, Italy
Extra Virgin Olive Oil — Tom & Juli, Kyparissia, Greece
Red Wine Vinegar — Murcia, Spain
Garlic — Murcia, Spain
Onion Seeds — Debono

Working with fresh seasonal ingredients is complex. Weather conditions or other factors beyond our control mean that occasionally, we may have to top up our usual direct suppliers with market alternatives.

Delicately aromatic onions — so sweet they can be sliced and eaten raw.

Tropea Onions are geographically protected, meaning they can only be grown in the middle and upper Tyrrhenian coast of Calabria. Here, the coastal, saline soil and more moderate climate produce super sweet, mineral-rich plants — stressing them just enough to develop complexity while offering up a dense nutrient base.

These are the real deal. The Santacroce family have passed their seeds and growing artistry down through four generations. The family plant their seeds 15cm apart in their rows, allowing a generous 40cm between rows. This gives the roots the space they need to grow and pull the greatest concentration of sugars and minerals from the soil.

Working with families along the Tyrrhenian coastline, we’ll see subtle variations in characteristics between different strains as we cycle through the season.