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1000 oz


3 unit

Extra virgin olive oil

140 oz


300 oz

Brown sugar

60 oz

Iodized salt

25 oz

Fresh brewer's yeast

40 oz

Lettuce or salad

200 oz

Tuna in oil

250 oz

Red onions from Acquaviva delle Fonti

2 unit


1 spoon

Salad tomatoes

4 unit

starters from Italy - Puglia



with gluten with eggs with fish source of D vitamins high in potassium with good fats

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


Original and nice sandwich onion-shaped, ideal as light and tasty appetizer, which has a touch of fun to your table. #festadellacipolla #tradizione

Cipollotto step 1

step 1

Create a mixture of soft and elastic working the semolina bread, eggs, sugar, water, olive oil, salt and yeast of beer.

Cipollotto step 2

step 2

Let rest the mass for 30 minutes. Subsequently create 15 about balls 60 grams and the same amount of balls 6 grams.

Cipollotto step 3

step 3

Overlap the big balls balls 6 grams and leave to rise for about 1 hour. After rising, engraved with a cross the balls 6 grams and bake at 170 degrees for 13 minutes.

Cipollotto step 4

step 4

For the filling of our spring onion, we cook before soffriggendole onions in a pan with a little oil Ages during the cooking process to add a pinch of salt, sugar and a dash of vinegar.

Cipollotto step 5

step 5

Finish cooking the onions, cut in half the onion and farciamo with onion, lettuce, capers, tomatoes and tuna!

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