The onion is a valid help in popular medicine and a good part of local gastronomic heritage. With the help of typical traditional recipes it has been rediscovered and has no more a role of secondary importance. It is no more a side dish or the humble meal of the peasant or the mason together with bread and cheese. It is the main course which has a place of its own in the field of local gastronomic traditions.
  The history of Onion
This vegetable was born in Mesopotamia 5000 years ago, and was later diffused in Egypt. It was famous in the Roman age and in the Middle Age. According to Galenus the onion could treat many diseases and purify blood. Medical science has today rediscovered this humble vegetable which has numerous diuretic and antibacterial propertie
s and beneficial effects on the liver.