In flavor, lampascioni retain their wild nature. Different from common onions, they are more rustic and pleasantly bitter. From harvest to processing, getting them to a jar requires patience: after harvest, they are washed thoroughly and cleaned by hand with a small knife; then blanched in water and vinegar, they are cured for several days to remove the bitterness. Prepared in oil in the Apulian recipe with mint and chili pepper, they are very popular as appetizers and in salads.