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Not ketchup. Not mayo. Not even mustard. We think the world’s best sandwich and hamburger topper is our Red Onion Jam (Cipolon’). After a few shout outs to some fans, we tell you just what goes into making this amazing product and what else you can do with it.
Topics we cover:
- Some help from our fans:
- Susan W. who let me know the last couple of podcasts were in mono. Sorry guys!
- Michele who had his own story the Italian last name Esposito and from Episode 005: Italian names: nicknames, family names, married names and more, and a correction about the coastline of Rhode Island from Episode 18: Why southern Italy is better than northern Italy.
- Paul’s mother living with us now and the one tool that helps us a ton at the villa. Check it out here.
- How we added 700 sq meters to the villa (7534 sq. feet)
- Red Tropea Onions — what they are and where the come from
- Why British and French love Red Onion Jam
- It does sound strange, but why it’s so good
- Our questions about what the difference is between jams, conserves, preserves and marmalades. If you know the official answer, let us know at info [at] villacappelli [dot] com
- What we make our fruit conserves with
- Why Paul hates to see fruit on a tree that is not going to be picked
- Paul’s idea for a new product line. What do you think? Let us know.
- The ingredients in our red onion jam (also known as Cipolon’)
- How to use the red tropea onion jam
- On a sharp piece of cheese (the salty sweet combination is amazing)
- On a piece of bread with lardo
- On a piece of salami
- As the world’s best sandwich or hamburger topper
- On a nice piece of steak
- In place of onions or caramelized onions to your sauces and other dishes
- How it lasts a long time in the fridge after opening
- Why Paul believes it’s one of our most flavorful products, while I believe the Bell Pepper is
