The Cannara onion is officially recognized as a T.A.P. (Traditional Agri-food Product). It is one of the characteristic products of this Umbrian town, whose cultivation has ancient origins linked to the sandy, lake-derived soil, the abundance of groundwater, and the breezy microclimate—conditions that favour the growth of the bulb while protecting it from pests.

As early as the 16th century, the Municipal Statute of Cannara granted the onion a privileged status, specifying that the lands on which it was grown could not be considered “gardens”, clear evidence of intensive production even at that time. Extensive references to this cultivation appear in later documents as well. Testimonies regarding the gastronomic and therapeutic properties of this local variety of onion also dates back to the 17th century, when it was used in soups with turnips, chard, and peas. These preparations are still part of local tradition, with numerous recipes that enhance this precious vegetable. In the past, this onion was also used in the area to dye fabrics in shades ranging from yellow to orange, using the outer skin of the bulb and adding salt or bicarbonate as a fixer.Cultivation is generally carried out within family-run farms: ancient agricultural practices are handed down by the so-called cipollari (onion farmers) from generation to generation. To safeguard and promote this traditional cultivation, the Consorzio Cipolla di Cannara (Cannara Onion Consortium) was founded in 2003, bringing producers together and supporting them along the entire production chain. Three types of onion are grown in Cannara: red, golden, and flat (also called borrettana), all all sweeter and more delicate than common onions, yet each with its own characteristics that make it suitable for different recipes.