The Suasa onion takes its name from a small town in th eAncona Province , Castellone di Suasa , which has only recently rediscovered the cultivation of this ancient typicality. The Azienda Agricola I Lubachi done with this particular variety a truly superb jam, which acquires a particularly bittersweet connotation thanks to the process, which starts with cooking the onions in sugar and the final addition of red wine. The end result is a jam that lends itself perfectly to accompany boiled meat and cheeses of different aging.
Close to the town of Fratte Rosa (PU), Azienda Agricola i Lubachi cultivates cereals and fodders with the organic method. The company's goal is to rediscover old traditional productions combining respect for origins with respect for the land. The company participates to the project of varietal recovery of Fava Bean of Fratte Rosa, collaborating with the Experimental Institute for horticulture of Monsanpolo del Tronto(AP) and the Faculty of Agriculture of the University of Ancona. The company bears the name of the land where is located, in fact, Fratte Rosa is on heavy clay soils known as "I Lubachi".
General Information: The onion jams should be eaten au natural. How to Eat: They are delicious spread on warm croutons but they are also ideal as an accompaniment to meat, instead of sauces, and cheeses both aged and fresh ones, as ricotta cheese.