Pablo Martin
Lampascioni are the bulbs of the grape hyacinth, a blue flower which grows wild, among other places, in southern Italy. A popular food in Puglia, they can be eaten cooked or raw, pickled or preserved in oil and are typically seen on the Italian table as an accompaniment to salumi and cold cuts as well as in soups, salads and deep-fried as snacks. You’ll find them on the menu at the likes of Vini in Sydney and Italian & Sons in Canberra, as well as on the shelves at good Italian delis such as Enoteca Sileno in Melbourne.
