Even this year, the city of Tropea has decided to celebrate its product of excellence with an event full of scenery and entertainment: the Tropea Cipolla Party 2021. Eco-art installations, experiential tastings, meetings, master classes and show cooking with the most famous Italian star chefs and masters of catering, known and appreciated in the world; training and cooking school, culture of solidarity, food education, entertainment, photo talent and focus. These are the ingredients of the special edition 2021 of the Tropea Cipolla Party, the carnet of events on Friday 16, Saturday 17 and Sunday 18 July that returned to enhance the icon of Made in Calabria and its many declinations, projecting the Borgo dei Borghi 2021 and the territory beyond regional and national borders.

I Love Italian Food, as a partner of the event, has contributed to the international awareness of the red onion of Tropea Calabria IGP, a 100% Made in Italy product and a symbol of Italian culinary excellence. In perfect union with the mission of the event, in fact, I Love Italian Food aims to protect and promote authentic Italian products to foreign markets, to train international professionals of Italian food and wine culture and to fight against the phenomenon of Italian Sounding. 

On Sunday July 18th, I Love Italian Food brought its MasterClub format to the city of Tropea, creating a live streaming class to tell the story of the typical product of the city. 

The class was led and moderated by Chef Andrea Ruisi, who presented various facets of the Tropea onion, from its origins to its production, its characteristics, types and nutritional values. 

Joining the chef during the event were Chef Eugenio Scarlato and Chef Domenica Caruso representing the Calabrian chain Mi’Ndujo, specialized in sandwiches made with strictly Calabrian PDO ingredients. 

Next, the show cooking of 3 famous Calabrian chefs who created dishes with the Tropea onion as protagonist. The first to present his cuisine was Chef Giuseppe Romano, who used the red onion of Tropea fermented together with cherry for 28 days as the base of his dish. On the other hand, Chef Luigi Quintieri brought to the stage different preparations, from an appetizer of CBT cod with sweet and sour onion to an ice cream with a heart made of caramelized Tropea onion. Finally, the third Chef Alessio Argento created in a few minutes a tasty tuna tataki with a garnish of Tropea red onion cooked at low temperature, a gel and an onion essence.  

Alternating between one cooking show and another, the focus fell on the talented ladies Tina and Maria, who showed how to create the famous Tropea onion braids. 

To conclude the event, the greetings of Giovanni Macrì, mayor of Tropea, Giuseppe Laria, President of the Consortium for the protection of the red onion of Tropea Calabria IGP, accompanied by Natale Santacroce, one of the main producers of the consortium. 

The MasterClub has been broadcasted in live streaming on the social channels of I Love Italian Food, Italiani.it, Comune di Tropea, Consorzio di tutela della cipolla di Tropea Calabria IGP and on the page of Tropea Cipolla Party. 

To review the recorded video of the live streaming, click on this link!