They are bulbs, very similar to a spring onion, small and extremely difficult to work with (especially to clean). They are one of the most characteristic products of the Apulian territory and one of the most difficult wild vegetables to harvest. Generally, they are fried, but we have chosen to prepare them with our classic recipe to preserve them in only EVO oil. You will find a curious hand-made incision on each lampascione, made with a knife, which is part of the tradition and serves to further eliminate the natural bitterness of this bulb (perhaps it is also a superstitious gesture). They are stripped of their bitter core, acidified, and cooked only in white wine vinegar, seasoned only with salt and pepper. They are perfect to pair with savory appetizers, salads, but especially when enjoyed with warm bruschetta.