Cipolla

Cipolla is the Italian word for onion. This common culinary ingredient is a bulb vegetable that belongs to the Allium genus, which also includes garlic, shallots, and leeks. Onions are cultivated worldwide and are a staple in many cuisines due to their pungent flavor and versatility.

The common onion, known scientifically as *Allium cepa*, is characterized by its layered structure. These layers are actually modified leaves that store food for the plant. Onions come in various colors, including white, yellow, and red, each with slightly different flavor profiles and uses in cooking. Yellow onions are generally the most common and offer a balanced sweet and pungent taste. Red onions are often preferred for salads and raw preparations due to their milder flavor and vibrant color. White onions tend to be sharper and are frequently used in Mexican cuisine.

Onions are a good source of vitamin C, vitamin B6, and folate. They also contain antioxidants, particularly quercetin, which is found in higher concentrations in the outer layers. Beyond their nutritional value, onions are prized for their ability to enhance the flavor of dishes through sautéing, caramelizing, or even being eaten raw. The characteristic smell and taste are due to sulfur compounds released when the onion is cut.