Grilled Onions with Extra Virgin Olive Oil
The onion semi finished, perfectly intact, having been selected and cleaned, is desalted. They are subsequently immersed in an aqueous solution of white vinegar, citric acid and L-ascorbic acid. The onion extracted from the solution, drained, selected again and filled with spices and passed to the grilling. It provides for the filling of the vessels with the addition of oils, closing, heat treatment, cooling and Termopack packaging (made with plastic shrink wrap). Mainly appetizer.