Licurdia – Tropea onion soup

Licurdia – Tropea onion soup


1kg of new onions,
500 grams of stale bread,
30 grams lard,
red hot chili,
grated pecorino cheese,

How to make the Licurdia:

Place 2 liters of water in a pot, add washed and peeled onions cut into pieces, lard, and salt. Cook on moderate heat for 1 hour.

In the meantime, toast bread and run chili on top.

Place in a casserole dish and place hot broth and onions.

Serve with chili.

Serves 4

Licurdia – Tropea onion soup is a Regional recipe from Calabria.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at