Lampascioni or 'vampagioli' are a type of seasonal onion in Puglia which were once always prepared during carnival in certain areas of the region.

Now, because onions are available throughout the year, the tradition has faded somewhat but they still make a tasty addition to the table.

We have discovered two ways of preparing them. The first is as a 'sweet and sour' dish; the second dipped in fig 'vincotto' or mulled fig wine.

This is roughly how to do both:

SWEET AND SOUR LAMPASCIONI

Firstly, clean and wash the onions well. Shake them to remove all the drips then coat in flour and a beaten egg.

Next, fry them in boiling extra virgin olive oil. Once done, place the cooked onions on a serving dish which has been previously sprinkled with sugar.

Finally, squeeze lemon juice over the onions. Serve cold after at least three hours.

MULLED FIG WINE

Prepare the onions as above and remove them from the boiling olive oil. Instead of laying them on a plate, prepare the mulled wine.

Pour sufficient vincotto in a pan and add a spoon of wine vinegar for every litre used. When the liquid starts to boil drop in the onions.

When the wine again reaches boiling point, remove and place them on a serving dish and allow to cool.

To find out more about the invitingly sounding 'Sagra del fungo cardoncello e lampascioni in purgatorio' at Spinazzola every November.