Matt Fry’s Italian Torpedo onions — often referred to as Tropea onions — are a different class of allium. Originally from Calabria in southern Italy, this variety was selected for sweetness and tenderness rather than storage. The long, tapered shape and deep red skin give way to a pale interior that’s crisp, juicy, and notably low in sulfur bite.
Matt is harvesting these young, at nickel-to-dime diameter, which completely changes how they eat and how you can use them.
At this stage, they’re exceptionally tender, with a high water content and very low sulfur bite. The long, tapered bulbs are still developing, so the flavor leans sweet, lightly fruity, and clean, without the sharpness you’d expect from a mature red onion.
Grown at Fry Farm with the same attention Matt brings to all of his crops — thoughtful spacing, companion planting, and steady soil management — these onions come in clean and hydrated, with tight structure and a balanced flavor. They’re harvested as spring onions, so the texture is still young and the sugars are forward.
Flavor & Texture
- Mild, sweet, and slightly floral
- Minimal bite — no need to soak
- Crisp and juicy raw, soft and silky when cooked
- Balanced from tip to stem
For the Kitchen
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Raw: Slice whole (bulb + stem) for salads, crudo, or garnish
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Grilled whole: High sugar content gives quick, even caramelization
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Light sauté: Breaks down into a soft, sweet base in minutes
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Quick pickled: Holds structure while absorbing acid
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Charred: Exterior takes color while the interior stays tender
Because they’re picked this young, you can treat them almost like a cross between a scallion and a sweet onion — use the entire plant, minimize waste, and let the natural sweetness carry.
A classic Italian variety, grown carefully in Georgia soil, and highly usable across the board.
