The white onion pâté reflects the Apulian philosophy of a poor but tasty cuisine. The Depalo family selects the best raw materials to which the Depalo extra virgin olive oil is added for preservation in order to restore all the genuine taste of typical recipes. The white onion pâté is perfect for making tasty bruschetta. Ideal to accompany appetizers or aperitifs, thanks to the delicate flavour but full of flavour it can also be used as a base for pasta dishes. It is excellent as a side dish for second courses of meats or to make savoury pies such as the famous “onion calzone”. The white onion has been cultivated in Apulia since the early 18th century, mainly in the area that embraces Margherita di Savoia, Zapponeta and Manfredonia. The sandy soils, the scents of the Adriatic Sea and the wetland of the salt pans give this bulb a delicate taste. Tender and crunchy at the same time, it retains a key role in traditional Apulian gastronomy.