Re your above link Maggi, would the fact that Puglia has a declining population have anything to do with their liking for Muscari bulbs?
The Cipolline do indeed look delicious but the uncooked bulbs pictured don't look like the regular Muscari that most of us grow, rather too flat surely? But I'm tempted to try just one, to see what the result is and if no ill effects, wouldn't mind them as a regular thing. They'd make a lovely tapa.
(Roger and I had a local haggis (for which a particular Dunedin butcher is famous) as a tapa recently, at a small bar called Albar (Alba) in town, at a whisky tasting. It was served with thick cream, red currant jelly and crisp water crackers and was very good. Although the whiskies are promoted and sampled generously, the bar in general is a regular wine bar and serves a selection of tapas every night. One of my favourite "locals.")
