New Red Onions...cipolle rosse fresche Tuscans use the red onion almost exclusively, so it is very important to the flavors of the kitchen. The trinity of sauces and stews, called Soffritto, is equal parts red onion, carrot, and celery. It is much like the French mirepoix, but the real secret is the slow cooking to let the vegetable mixture almost burn, caramelizing the onions and carrots to bring out the sweetness. When they are fresh, they are especially light and sweet. Try them on the tuna and beans, and just close your eyes and you are here! Give you any ideas? Click here to return to the Primavera newsletter. NEWSLETTERS Primavera Tuscan Chocolate Valley I Scream, U Scream, We All Scream for...Gelato! Slow Food, Slow Travel Sagre, Sagre, Sagre! Tuscan Virgins Fall Festivals La Notte di San Lorenzo Fireflies & Fireworks I Love EWE! Andrea's Christmas Dinner Addio Bistecca alla Fiorentina! Guelfa e Ghibellini Tartufi, Feste & Sagre Piatti del Buon Ricordo COMING SOON! Carrara: Marble & White Prosciutto