DISH RESEARCH · Dish
Friggione
Bolognese slow-cooked white onions and peeled tomatoes enriched with lard.
About Friggione
Friggione is a traditional Bolognese side dish built mainly from white onions and a smaller proportion of peeled tomatoes. This profile follows the deposited historic recipe with sugar, salt and lard.
Long cooking concentrates the onions into deep savoury sweetness, balanced by the gentle acidity of tomato. Lard gives the mixture a rounded richness while salt and a little sugar regulate the final balance.
The finished dish is a soft, thick red-brown relish in which the onion slices have nearly collapsed into the tomato. It is glossy and spoonable, with no crisp vegetable texture remaining.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Friggione
Deposited Bolognese Friggione with Lard.
- White onionsSlow-cooked sweet savoury base
- Fresh peeled tomatoesAcidic tomato body
- SugarOnion maceration and balance
- SaltSeasoning and onion maceration
- LardTraditional cooking fat
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- White onions:
- Fresh peeled tomatoes:
- Sugar:
- Salt:
- Lard:
Origins & food traditions
Bologna Welcome publishes the historic friggione recipe declared by the Bologna delegation of the Accademia Italiana della Cucina and deposited at the Bologna Chamber of Commerce, fixing white onions, peeled tomatoes, sugar, salt and lard. The reference article independently identifies friggione as a Bolognese dish with the same five-ingredient structure.
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Italian Cuisine
- Bolognese Cuisine
- Emilia-Romagna Cuisine
- Emilian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.