Ricette

Serge

Colleen Glad you find the red onion the tops in your kitchen, too. I pttrey much have the Queen raw and crunchy, but everyone who’s dialed in on the topic have some great alternative uses. Personally, I like thin slices of Regina Rossa on my grilled meats, poultry and fish. She just makes everything that much better Thanks very much for your feedback. Ciao for now.