The Cipolla (onion) is a bulb whose origins can be traced back to the ancient civilizations of Turkey, Egypt, Iran, and India, where it was already a staple food for peasants and servants as early as 4000 B.C. Thanks to its versatility, it quickly spread across the world, evolving into a vast range of shapes and varieties.

In the Po Valley, the cipolla borettese (onion of Boretto) emerged and, from the 15th century onwards, became a staple on the tables of local families. This particular variety is renowned not only for its distinctive flavor, but also for its remarkable beneficial properties: it combines detoxifying qualities with a richness in mineral salts (including calcium and phosphorus), Vitamin C, and the ability to help regulate blood glucose levels.

Enjoyed both as a side dish and as a snack,the cipolla borettese is today officially recognised by the Province of Reggio Emilia among the 42 species of local biodiversity to be safeguarded and preserved.