Lampascioni: a great excellence of Puglia's tradition.

Lampascioni, a great excellence of the Apulian tradition, have been known since ancient times, when in ancient Egypt and Greece they were consumed for their beneficial purifying and laxative effects. Lampascioni have many advantages: they are tasty and moreover good for health, yet they are still not widely used. Let's learn more about them!

Lampascioni: the “Little Code of Lampascione”

Lampascioni were described by Massimo Vaglio in his “Little Code of Lampascione” as extraordinary vegetables with a thousand properties: tasty, extraordinary, beneficial, particular, sought after, and versatile. In his writing about lampascioni, Vaglio describes the ancient vegetable characteristic of Salento and found in many areas mainly in southern Italy. Its cultivation adapts quite well to various climate conditions and different types of soil, yet it is not very widespread, so much so that the product remains still little known and used in our kitchens.

Lampascioni, known botanically as muscari comosum, were known in ancient Egypt and Greece, to the point that the famous physician Galen was able to describe their diuretic, laxative, and purifying properties, making this vegetable a precious food for our well-being.

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Lampascioni in oil: a Mediterranean delight

Lampascioni in oil are a typical Apulian delicacy from Salento: the good air, the climate, and the scents of the land give lampascioni a unique and irresistible flavor, truly to be tried, like that of lampascioni alla pugliese sottolio by Urselli Food, with an ancient taste of oil preserved as tradition dictates.

Lampascioni are hand-picked, then cleaned and jarred with extravirgin olive oil from the good Apulian land “Coratina”. This preserve is strictly handmade and the tomatoes come from farmers in the Foggia area, where the company is based. Lampascioni alla pugliese sottolio by Urselli Food has a characteristic and inimitable taste, and is excellent to consume as a side dish to meat-based main courses, or as a nibble for a tasty and healthy aperitif.

What are Lampascioni: let's get to know the vegetable

The lampascione is also known as dog onion or hyacinth with a tuft, and is an herbaceous plant of the Liliaceae family with bright purple inflorescences. The bulb is globular, and the plant is similar to a spring onion, presenting a slightly bitter aftertaste and a sweet aroma. There are well 50 varieties of lampascione, 7 of which are found in Salento, where the tradition is more closely tied to the use of this wonderful vegetable.

It is noteworthy that the lampascione is listed among the P.A.T of Puglia and Basilicata, where it is the protagonist of the popular festival of Madonna dei Lampascioni, held in Acaya at the end of March.

Lampascioni's beneficial properties

Lampascioni have many beneficial properties for our health, making it a truly precious vegetable to include in our daily diet. The bulb contains fiber, flavonoids, sulfurous components with antitumor potential, potassium, calcium, phosphorus, and other valuable mineral salts.

Thanks to this important content, lampascioni are recognized for their laxative, diuretic, and digestive properties, which promote intestinal health. For everyone's delight, lampascioni have a very low caloric content: only 37 calories per 100 grams of product. All this makes it an ideal, healthy food suitable for everyone's diet.

Lampascioni recipes: pairings and some cooking tips

Lampascioni are widely used in the dishes of Apulian festivities, where they are never missing by tradition. They can be prepared in many different ways, boiled and seasoned with oil and vinegar, roasted in the ashes or over coals, or fried.

Lampascioni are excellent for omelettes, or to accompany meat dishes of all kinds. Of course, the best preservation method is in oil, which is the most commonly used because it allows you to fully appreciate the fragrance and unique flavor of the vegetable at any time.

How to make lampascioni in oil? Tradition dictates that they should be cut at the base and then boiled in water and vinegar until a tender consistency is reached. They are then placed in a glass jar with a clove of garlic, pepper, parsley or mint, and covered with extravirgin olive oil.

If you want to create some excellent dishes in the kitchen, we suggest salt cod with lampascioni. Here’s how to prepare it. First, you’ll need some pieces of softened salt cod, lampascioni, garlic, parsley, grated cheese, extra virgin olive oil, salt, and pepper.

The lampascioni need to be mashed to obtain a cream. The potatoes should be sliced and placed in a baking dish with the lampascioni cream and pieces of salt cod, alternating everything. Season with garlic, parsley, cheese, salt, pepper, and oil. Place in a well-heated oven and cook at 180 degrees. Enjoy your meal!

Another very tasty dish is lampascioni meatballs. You will need lampascioni, eggs, salt, pepper, cheese, parsley, and stale bread crumbs. Again, mash the lampascioni to obtain a cream. Add the eggs, a bit of salt, a bit of pepper, grated cheese, parsley, and crumbled bread. Mix everything well and form meatballs, which you will then fry in well-heated oil. Place them on absorbent paper and serve. Serve them immediately, they are a delight!

The lampascioni are an Apulian excellence truly worth discovering: good and healthy, you won't be able to do without them anymore!