Red Onion of Tropea Calabria IGP

the PGI recognition of the European Union in 2008 (Reg. EC no. 284/2008), later updated by Reg. EU no. 264/2013, protects the connection with the territory and guarantees origin, production method and traceability of one of the flagship products of Mediterranean horticulture.

Millenary roots: the history of the Red Onion of Tropea

According to historical and bibliographic sources, the onion was introduced into the Mediterranean basin — and in Calabria — first by the Phoenicians and subsequently by the Greeks. Already appreciated in the Middle Ages and the Renaissance, it became an essential food and a product of importance for thelocal economy, exported by sea to Tunisia, Algeria and Greece.

Between the eighteenth and nineteenth centuries, several travelers described its sweet taste and lightness. However, the wider diffusion of the red onion of Tropea mainly took place during the Bourbon period (Fondazione Qualivita, 2025).

The recognition ofProtected Geographical Indication by the European Union in 2008, formalized by Regulation (EC) No 284/2008, has consolidated the international reputation of the product and protects its link with the territory through strict production and traceability requirements. A minor amendment to the specification was subsequently approved by Commission Implementing Regulation (EU) No 264/2013.

The red gold of Calabria: the numbers of an exponential growth

The supply chain of the Red Onion of Tropea Calabria PGI represents the main horticultural sector of Calabria. According to data presented at the international fair Macfrut 2025, in the 15 years following the recognition of the Geographical Indication:

• the number of companies adhering to the Protection Consortium has tripled;

• the cultivated area has increased tenfold, from about 100 to 1,000 hectares;

• certified production has increased from 1,000 to 20,000 tons/year (Calabria Region/Macfrut, 2025).

20% of the production is destined for processing, with 170 active operators 'from farm to fork', from nurserymen to packers. The  consumption value of the entire certified chain has reached  60 million euros (CSQA, February 2024; Il Sole 24 Ore, February 28, 2024). Confirming the solidity of the control system, ICQRF of the Ministry of Agriculture renewed in 2024 for a further three years the authorization for CSQA to carry out PGI controls.

International demand mainly concerns the  certified fresh PGI product, with main destinations in Germany, France, Switzerland, and the Netherlands, as well as a growing presence in the premium markets of Northern Europe and gourmet catering. There is also a progressive diversification towards  high value-added preserves: jams, sweet and sour compotes, and caramelized onions.

Quality standards: ecotypes and PGI production techniques

The specification of the ‘Red Onion of Tropea Calabria’ PGI – registered under Reg. (EC) No 284/2008 and amended by Reg. (EU) No 264/2013 – defines the production conditions, product characteristics, and control system.

Name and geographical area

The IGP 'Red Onion of Tropea Calabria' designates the  red onion bulbs in the types scallion, onion for fresh consumption, and storage onion, in accordance with the disciplinary guidelines.

Production is limited to  the Tyrrhenian coastal strip of Calabria, in sandy or predominantly sandy soils, of alluvial origin, partly located in some municipalities in the provinces of Cosenza (Fiumefreddo, Longobardi, Serra d’Aiello, Belmonte, Amantea), Catanzaro (Nocera Terinese, Falerna, Gizzeria, Lamezia Terme, Curinga) and Vibo Valentia (Pizzo, Vibo Valentia, Briatico, Parghelia, Zambrone, Zaccanopoli, Zungri, Drapia, Tropea, Ricadi, Spilinga, Joppolo, Nicotera).

All operations, from sowing to harvesting and subsequent packaging, must take place in the delimited geographical area.

Product description and obtaining method

The denomination identifies the bulbs of  Allium cepa L., limited to three native ecotypes:

• 'Tondo Piatta' or early type;

• 'Mezza Campana' or mid-early;

• 'Allungata' or late.

They are distinguished three types of product:

• the spring onion has a white-pinkish-violet color and a sweet and tender taste;

• The  onion for fresh consumption has a color from white-red to violet and a sweet and tender taste;

• The  storage onion has a red-violet color and a sweet and crunchy taste.

The  sowing takes place from August, in a nursery, in the field or in alveolar containers. The periods of harvest vary by ecotype:

• the 'Tondo Piatta' is harvested from mid-April to the end of May;

• the 'Mezza Campana' from mid-May to mid-June;

• the 'Allungata' in the second half of summer.

Packaging and labeling: how to recognize the authentic Tropea

After the harvest ‘the bulbs of the Red Onion of Tropea Calabria IGP are processed as follows:

• the bulbs of spring onions must undergo removal of the outer tunic dirty with soil, trimming of the tails, with a cut ranging from 30 to 60 cm, and then be placed in boxes arranged in bundles;

• for the onion for fresh consumption bulbs deprived of the outer tunic are subjected to tail trimming with a variable cut from 35 to 60 cm, then gathered in bundles of 1.5-6 Kg and placed in crates or boxes;

• the bulbs of the storage onion are placed in windrows on the ground, covered with the same leaves and left for a variable time from 8 to 15 days to dry them, to gain compactness, resistance and a bright red coloration. Once dehydrated, the bulbs can be stripped or, keeping the tails, used for the production of braids. The number of heads to form the braids starts, regardless of size, from a minimum of 6 bulbs. The packaging, with a variable weight up to a maximum of 25 Kg, is done in bags or boxes’.

On the containers must be indicated, in print characters double the size of all others, the labels «Cipolla Rossa di Tropea Calabria» I.G.P. accompanied by the specification of the type «spring onion», «onion for fresh consumption», «storage onion» and the trademark.

The spring onions and onions for fresh consumption gathered in bundles, as well as storage onions in braid, when placed on the market for consumption, must bear on a sticker or other material the Union logo and the product brand.

Fresh consumption onions, instead, placed in boxes or crates, must be provided with complete label, at the level of individual bundles, including the company name, the Union logo, the brand and the type of product, in order to guarantee traceability and make it perfectly recognizable.

Traceability and controls

Producers and cadastral parcels must be registered in special lists managed by the control body, which defines the registration methods and verifies the  traceability of every production phase.

the control of the supply chain is entrusted to an organization accredited by the Ministry of Agriculture; since 2021, renewed in 2024, this function is performed by the Italian leader CSQA Certifications.

Protection of the denomination and fight against Italian Sounding

The recognition of the PGI represents a legal bastion against food fraud. The name ‘Tropea’ has long been subject to phenomena of ‘Italian Sounding’ and improper generic uses, with red onions of different origins (often foreign or from other Italian regions) marketed illicitly under this name.

The protection guaranteed by the regulation (EU) 2024/1143 requires that only the certified product, obtained in compliance with the specifications and within the delimited geographical area, may bear the denomination.

the Consortium for Protection, in collaboration with ICQRF, carries out constant monitoring activities on physical and digital markets to prevent misleading evocation, thus ensuring that the added value remains anchored to the territory and that the consumer is not misled by false geographical references.

Nutritional properties

From a nutritional point of view, the onion (Allium cepa) is a food with low caloric density, rich in water and phytochemical compounds. According to the CREA food composition tables (2019), 100 g of raw onion provide on average 28 kcal, 92.1 g of water, 5.7 g of carbohydrates, 1 g of protein and 0.9 g of fiber.

The Red Onion of Tropea is distinguished by a relatively high content of  anthocyanins, pigments responsible for the red-violet color endowed with antioxidant activity. Among onion varieties, red onions indeed have the highest levels of anthocyanins and flavonols, higher than those of yellow and white varieties (Zhao et al., 2021).

Health properties: scientific evidence

The latest scientific research has deepened the bioactive profile of onions, confirming the role of  flavonoids (particularly quercetin and its glucosides), anthocyanins and organosulfur compounds as the main agents responsible for the documented beneficial effects.

The  quercetin is the main flavonoid source of onions: mainly present as aglycone in the skin and as quercetin-4′-glucoside in the pulp of red varieties, it exerts a high antioxidant capacity through the neutralization of free radicals and the modulation of endogenous antioxidant enzymes (Zhao et al., 2021). Recent studies indicate that this flavonoid also contributes to the reduction of blood pressure and neuroprotective effects (Zhao et al., 2021).

The  anthocyanins of red onions – including cyanidin-3-laminaribioside, cyanidin mono- and diglucosides – have proven antioxidant, anti-inflammatory properties, cardioprotective and hepatoprotective, and a growing research interest studies their bioaccessibility and stability in relation to food processing (Samota et al., 2022). Organosulfur compounds such as thiosulfinates and cepaenes modulate inflammatory processes through the inhibition of COX and LOX enzymes, reducing the synthesis of pro-inflammatory prostaglandins and leukotrienes (Zhao et al., 2021).

It should however be noted that many studies concern experimental in vitro or animal models, and that further controlled clinical studies on humans are necessary to precisely quantify the benefits in the general population.

From local traditions to international gourmet preserves

The Red Onion of Tropea is appreciated for its  sweet and delicate flavor which makes it suitable for both raw consumption and cooking. Among the most popular uses: fresh salads; caramelizing and jams paired with aged cheeses; sautéed dishes and aromatic bases of Mediterranean cuisine; grilling and oven preparations; traditional Calabrian dishes such as onion focaccia, preserves in oil, and the Tropea-style appetizer – the bulb sautéed with chili and served on bread croutons. In recent years, the production of  gourmet preserves - including mustards and jams - which further enhance the product in premium markets.

Advice for buyers

To guarantee authenticity, it is essential to verify the  PGI certification on the label and packaging. Domestic consumers should favor fresh seasonal products, preferably from organic farming. Importers, distributors, and international buyers find in the Red Onion of Tropea Calabria PGI a product with a solid  territorial identity, supported by a consumption value of 60 million euros and a control system renewed in 2024.

The team of GIFT (Great Italian Food Trade) offers specialized support to international operators in the search and selection of reliable Italian suppliers, promoting transparent business relationships compliant with European standards of quality and food safety.

Conclusions

The success of the Cipolla Rossa di Tropea Calabria PGI demonstrates that origin certification is the most effective tool to transform biodiversity into a protected economic asset. The stability of the supply chain and the rigor of controls offer global buyers a safe, functional, and authentic food product.

Editorial team of GIFT (Great Italian Food Trade)

Credit cover: Tropea tourism

References

• Commission Regulation (EC) No 284/2008 of 27 March 2008 registering certain names in the Register of protected designations of origin and protected geographical indications (Cipolla Rossa di Tropea Calabria PGI).  http://data.europa.eu/eli/reg/2008/284/oj

• Commission Implementing Regulation (EU) No 264/2013 of 18 March 2013 approving a minor amendment to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Cipolla Rossa di Tropea Calabria PGI). http://data.europa.eu/eli/reg_impl/2013/264/oj

• Consortium for the protection of Cipolla Rossa di Tropea Calabria PGI. https://www.consorziocipollatropeaigp.com

• CREA – Council for research in agriculture and agricultural economics analysis. (2019).  Food composition tables. – Onion, raw. Rome: CREA – Research Center for Food and Nutrition. https://www.alimentinutrizione.it/tabelle-nutrizionali/005300

• CSQA Certifications. (2024, 27 February).  Cipolla Rossa di Tropea Calabria PGI: from the certified supply chain 60 million value at consumption. https://www.csqa.it/it-it/press/cipolla-rossa-di-tropea-calabria-igp-dalla-filiera-certificata-60-mln-di-valore-al-consumo

• Qualivita Foundation. (2025).  Red Onion of Tropea Calabria IGP [Qualigeo product sheet]. https://www.qualigeo.eu/prodotto-qualigeo/cipolla-rossa-di-tropea-calabria-igp/

• Il Sole 24 Ore. (2024, 28 February).  For the Red Onion of Tropea a 60 million business. https://www.ilsole24ore.com/art/per-cipolla-rossa-tropea-business-60-milioni-AF356TsC

• Ismea & Qualivita Foundation. (2025).  ISMEA-Qualivita 2025 report on Italian agri-food and wine production PDO, PGI and TSG (23rd ed.). Qualivita Editions. https://www.qualivita.it/attivita/rapporto-ismea-qualivita-2025/

• Calabria Region/Macfrut. (2025, May).  The onion's revenge: the boom of the Red Tropea PGI conquers the world. https://www.calabriadirettanews.com/2025/05/10/la-rivincita-della-cipolla-il-boom-della-rossa-di-tropea-igp-conquista-il-mondo/

• Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products. http://data.europa.eu/eli/reg/2024/1143/oj

• Samota, M. K., Sharma, M., Kaur, K., Sarita, Yadav, D. K., Pandey, A. K., Tak, Y., Rawat, M., Thakur, J., & Rani, H. (2022). Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications.  Frontiers in Nutrition, 9, 917617. https://doi.org/10.3389/fnut.2022.917617

• Zhao, X.-X., Lin, F.-J., Li, H., Li, H.-B., Wu, D.-T., Geng, F., Ma, W., Wang, Y., Miao, B.-H., & Gan, R.-Y. (2021). Recent advances in bioactive compounds, health functions, and safety concerns of onion (Allium cepa L.).  Frontiers in Nutrition, 8, 669805. https://doi.org/10.3389/fnut.2021.669805