Pasta with Tropea Onions and Lardo alla Toranese Recipe from Calabria
Pasta alla Toranese is a tasty Calabrian dish of pasta with Tropea onions and lardo (not lard). This recipe comes from the town of Torano Castello in Cosenza Province, Calabria. It is a super simple dish with only 3 main ingredients; Italian lardo, Tropea onions and pecorino cheese. So full of flavour and easy to make!
Like many simple Italian pasta recipes pasta alla Toranese uses ingredients that are traditional and typical of the regional cuisine! Of course, you can substitute other foods if the original isn’t available. Instead of Tropea onions, you can use other sweet red onions. You can swap out the lardo with guanciale or fatty bacon and use Parmigiano instead of Pecorino. But, although still delicious, the flavours won’t be exactly the same!
What are Tropea onions?
'Cipolla di Tropea' or the Tropea onion is Italy's most famous and appreciated type of onion. The main growing area for these onions is south of the town Tropea, around Ricardi and Capo Vaticano, in Calabria . However, these onions are grown all over the region. Although, the ones planted closest to the sea are the sweetest because of the sandy soil and the mild climate.
Apparently, Tropea onions were introduced to Calabria by the Greeks. They, in turn, had discovered them thanks to the Assyrians and Babylonians. However, it was the Arabs who perfected cultivation in Tropea and contributed to the spread of this onion throughout the region. By Medieval times, Tropea (the town) had become famous for its onions.
Types of Tropea onions.
Tropea onions come in 3 types. The cipolla fresca, harvested in April has a long stem and reddish-purple bulb. In June, they harvest the ‘cipolla da serbo’. This is the bright red, torpedo-shaped onion that we usually think of as a Tropea onion. I have this type growing in my garden and, in fact, used them in this pasta alla Toranese recipe.
There is also the sweet white cipollotto which is ready to harvest in October. This onion resembles a spring onion in both appearance and flavour.
A good Tropea onion is a lot sweeter than most other red onions. But, this isn’t because they have a higher sugar content. Actually, what they have is a much lower pyruvic acid content. This is what makes them less pungent and allows the natural sugars to come through.
A good Tropea onion can be eaten like an apple!
According to Calabrians, a good ‘cipolla rossa di Tropea’ can be eaten like an apple! Italian cooks love them for their sweet taste and the fact that they don’t make you ‘cry’ when you peel and chop them!
What is Italian lardo?
In the past, Italian families who owned pigs would slaughter them in the late summer/early autumn so they could preserve every part of the animal to see the family through the colder winter months. In fact, there is a well-known Italian expression ‘del maiale non si butta via niente’ - one throws nothing away from the pig!
Throwing nothing away also meant using the pig fat or lard. Actually, there are two types of Italian lard; lardo and strutto. The latter is rendered pig fat which was, and still is, used for cooking (instead of olive oil) and making pastry (instead of butter). Lardo, on the other hand, is pig back fat which has been preserved in various ways and is eaten on bread or added to recipes such as this one for pasta alla Toranese.
In the old days, farming families made their own lardo by preserving the back fat in salt. Obviously this tradition is less common now. However, there are types of lardo which continue to be produced and are much loved here and even considered a delicacy.
The two most famous ones are Lardo di Colonnata and Lardo di Arnad. You can read more about how these types of lardo are made in another recipe for pasta with lardo, Ziti Lardiati. I used Lardo di Colonnata from Tuscany for this pasta with Tropea onions and lardo.
However, lardo is produced in Calabria. One of the best there is made from the back fat of black Calabrian pigs also called the Apulo-Calabrese pig breed. These pigs are bred and raised in the wild or semi-wild and their meat is really good quality! I haven’t tried this lardo but would love to!
What type of Pecorino?
There are a number of different types of Pecorino produced in Italy, particularly in the Central and Southern regions where sheep farming is more common than in the North. The word ‘pecorino’ comes from the Italian ‘pecora’ which means sheep! Of course, the most famous is Pecorino Romano, which actually comes from Sardinia. Pecorino Romano is great with this pasta with Tropea onions and lardo.
Of course, they also produce pecorino in Calabria. The most well-known pecorino from Calabria is Pecorino Crotonese DOP. This cheese comes from the province of Crotone. Here in Italy, you can buy it fresh, semi-hard and seasoned. It can be aged for a maximum of 2 years.
Making pasta alla Toranese.
As I mentioned above, this is a very simple and fast recipe. All you have to do is cook the onions and lardo together while boiling the water for the pasta. Then add the cooked pasta to the onions and lardo with some of the pasta cooking water. Finally mix in the cheese till everything becomes a bit creamy. Serve immediately. I’m sure you’ll love this pasta with Tropea onions and lardo.
The pasta.
Most recipes I found for pasta alla Toranese call for rigatoni or ‘maccheroni’. The latter is often used in Italy as a generic term to refer to pasta, particularly short pasta tubes. I used elicoidali made by Rummo. You can also use rigatoni, short ziti, penne or casarecce.
Whichever pasta you chose, I’m sure you’ll love this simple tasty pasta with Tropea onions and lardo. If you give it a try do let me know how it turns out, either by commenting below or on the Pasta Project Facebook page. And if you feel it’s worth sharing with friends please do.
All your feedback and support is much appreciated!
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Other traditional recipes from Calabria
- Elicoidali with Tropea onions (no meat)
- Fileja Tropeana
- Pasta with ricotta balls in tomato sauce
- Fileja pasta alla Silana
Erin says
Haha. My husband eats any onion like an apple. I find it odd. 😀 And this post makes me so excited. I've just been looking at vacation homes in Italy. I can't wait to introduce my son to Italy! (we only live 3 hours away)
GUNJAN C Dudani says
pasta anytime and in any form is my family's favorite. We totally gorge on it and your recipe looks delectable.
Sarah James says
What an interesting read, so informative. I really like the sound of those tropea onions and a great idea to grow your own. Thanks for sharing your recipe, looking forward to making it.
Ramona says
This Pasta with Tropea Onions and Lardo alla Toranese Recipe was so delicious. I’m always on the search for simple pasta recipes and this 3 ingredients dish is exactly what I love.
I’ve used spring red onion and lardons, I’m yet to source Tropea onions, I need to see where and if I find those here. It was absolutely delicious and will definitely make again!
Aoife N M says
Hi Jacqui!
I would love to try this recipe, but are there any alternatives to lardo?
I'm vegetarian 🙂
Thanks!
Aoife
Jacqui says
Hi Aoife, this recipe probably isn't suitable for vegetarians but I have another Tropea onion pasta recipe without meat. However, it includes pecorino cheese which isn't vegetarian but you could use a vegetarian cheese (made without animal rennet) instead. There's lots of choice available these days! https://www.the-pasta-project.com/elicoidali-tropea-onions/
Aoife Ní Mhórdha says
Thank you so much! <3
Sondra Barker says
I always love a good pasta recipe and this is another to add to my list! So yummy and flavorful
Julie @ Running in a Skirt says
What a great pasta dish. I love all the flavors and my family all asked for seconds. Will make it Jagain!
Kushigalu says
Always love to try new recipes with pasta. This looks fantastic. Pinned!
Beth says
What a lovely, quick recipe for those times when you are hungry but want to cook something yourself rather than go out. The lardo, onions and cheese must give just the right amount of flavor.
Paula Montenegro says
I always learn of new ingredients when reading your posts. I can't wait to try to find lardo, it sounds heavenly!
Marta says
I don't think I've ever tasted tropea onions, but I'm going to change that and make this as soon as possible.
Amy Liu Dong says
Wow! Another wonderful pasta recipe and when it comes to pasta this is definitely number 1 in my list of dishes. This looks incredibly delicious and tasty. Thanks for sharing such a masterpiece.
Maria says
This pasta looks so delicious. My husband can't wait for me to make it. I love all your pasta recipes!
Amy Liu Dong says
My family love pasta so much and this one looks really delicious. I am going to make this for our dinner. Thank you!
Liz Cleland says
Where do you pick up your lardo-alla-toranese? I have never seen it but maybe my local Wegmans would sell it.
Jacqui says
Hi Liz, thanks for your comment. 'alla Toranese' is the name of the recipe. The most well-known Italian lardo are 1. lardo di Colonnata (which is what I used) 2. lardo d'Arnad and 3. lardo from Calabria. You can definitely buy online the most easily found is lardo di Colonnata from Tuscany. Do let me know if you get to make this dish and if you like it!
Jere Cassidy says
Thanks for another great recipe that is simple and easy to make. I love pastas that aren't covered tons of sauces. I have seen lardo at a local market so I can't wait to give this dish a try.
Lesli Schwartz says
Those tropea onions looks so interesting! Never heard of them before. This recipe is to die for!
Stine Mari says
That lardo bacon looks insane! I bet it makes a big difference to the dish, but I will still definitely try this with ingredients available to me!
veenaazmanov says
This is the best Dinner option. My family is a pasta fan. This is so quick and easy to make. Cheese and Bacon is my favorite too.
Taleen | Just As Tasty says
Yum! I'm always looking for new pasta recipes to try out, and I'm so glad I found this one! I don't think I've ever tried Tropea onions so that will be new to me.
Kathryn Donangelo says
Yummm pasta and onions go so perfectly together! This dish was a hit and will make again! Thanks!