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Lampescioni are a traditional wild-gathered food typical of the Puglia region of Italy. Though called wild onions they are actually in the hyacinth branch of the asparagus family (Muscari Racemosum). They have the delicate bitterness of that familiar vegetable but with the shape and texture of a roasted scallion. These springtime bulbs are lightly pickled and packed in olive oil. In Puglia they are used in frittatas and as a garnish for the regional dried bean and dandelion stew--fave e cicoria. They can be great atop cooked or pureed beans of any kind. Also, try adding slices to antipasto or charcuterie plates or any type of sandwich. They make a great garnish for roasted meats or add to roasted fingerling potatoes or root vegetables.