Friggione
- Gluten Free
- Lactose Free
- Energy Kcal 175
- Carbohydrates g 31
- of which sugars g 31
- Protein g 5.6
- Fats g 3.2
- of which saturated fat g 1.21
- Fiber g 5.9
- Cholesterol mg 2
- Sodium mg 541
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 3 h 30 min
- Serving: 4
- Cost: Very low
- Note 4 hours for the marination of the onion
PRESENTATION
Rich flavor and a soft, comforting texture make this beloved friggione recipe a real highlight of traditional Italian cuisine—especially across Bologna kitchens and lively family tables. Layers of slowly stewed onions melt together with a savory tomato sauce, blending that familiar sweet-tangy taste Italian families love. As a signature from Emilia-Romagna, friggione brings real warmth to gatherings—people just enjoy its appealing look and deep flavor...DELICIOUS in any setting, honestly! Whether at big Sunday dinners or simple weeknight meals, this classic from Bologna cooking has a pretty nice reddish color, a gentle, comforting aroma, and that classic, mellow kind of taste that keeps everyone coming back. Kids often go for its mellow, sweet flavor, while adults appreciate the subtle richness and simple satisfaction it brings. Usually, you'll see smiles at the table when friggione shows up—nobody minds going for seconds here. For those who enjoy true traditional Italian dishes, the friggione recipe never fails to deliver a sense of home and togetherness, surrounded by genuine flavors and happy conversation.
Easy to bring to casual get-togethers or make part of daily meals, friggione just fits right in alongside a variety of main dishes or can even act as a stand-alone star on slices of crusty bread. Many Italian homes keep this savory onion and tomato specialty close—it works great as both a hearty Italian side dish and a mouthwatering topping (really nice for building family snacks or simple lunches). Since it blends the classic appeal of Bologna cooking with practical versatility—warm or cold, fancy or relaxed, always reliable—busy families rely on its simple flavor to please all ages. You’ll often see it paired with grilled meats, tucked next to roasted vegetables, or set out as part of a traditional meal; that kind of flexibility just makes life easier. Especially for those looking for authentic Emilia-Romagna cuisine, friggione offers a way to enjoy rich, satisfying taste without fuss—always nice, totally crowd-pleasing, and full of the best parts of Italian cuisine culture. Try it next time you want dinner to feel special yet comforting—kids, adults, everyone ends up happy.
- INGREDIENTS
- Lard 2 tsp
- Salt 1 tsp
- Sugar 1 tsp
- White onions 5.5 lbs (2.5 kg)
- Peeled tomatoes ⅔ cup (200 g)
How to prepare Friggione
To prepare friggione, start by cleaning the white onions 1, then slice them very finely using a mandolin or a sharp knife 2. Place them in a large bowl and add the teaspoon of coarse salt 3
and the sugar 4, and let everything marinate for at least 4 hours, stirring occasionally.
Put the onions and the liquid they have released into a pan, adding the lard 5, and let it cook over low heat for at least 2 hours, stirring occasionally 6.
When the onions have darkened, add the peeled tomatoes 7 and continue cooking for at least another hour and a half; the final result should be a kind of cream 8, at this point, adjust with salt and pepper. Serve the friggione on crostini 9, or as a sauce to accompany meat or polenta.