The sweet and succulent onion of Giarratana
The peculiarity of the onion of Giarratana also made it weak in the past; it is pulpy, big and sweet, but also difficult to market if compared to other kinds of onion in the market. In fact it lasts less than the others and it difficult to preserve. Today it has been rediscovered by producers and proposed again to the market, it is no more a dying species because it has been assured a new and wide market which appreciates all its qualities.
Along the road that from Ragusa Ibla leads
to Giarratana onion cultivation stretch out as far as the eye can see. Its producers have changed the humble vegetable of Giarratana into the most famous onion in Italy.