Published: Nov. 6, 2015, 5:28 p.m.
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Not ketchup. Not mayo. Not even mustard. We think the world\'s best sandwich and hamburger topper is our Red Onion Jam (Cipolon\'). After a few shout outs to some fans, we tell you just what goes into making this amazing product and what else you can do with it.
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Topics we cover:
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\\n- Some help from our fans:\\n\\n
\\n- Paul\'s mother living with us now and the one tool that helps us a ton at the villa. Check it out here.
\\n- How we added 700 sq meters to the villa (7534 sq. feet)
\\n- Red Tropea Onions \\u2014 what they are and where the come from
\\n- Why British and French Red Onion Jam
\\n- It does sound strange, but why it\'s so good
\\n- Our questions about what the difference is between jams, conserves, preserves and marmalades. If you know the official answer, let us know at info@villacappelli.com
\\n- What we make our fruit conserves with
\\n- Why Paul hates to see fruit on a tree that is not going to be picked
\\n- Paul\'s idea for a new product line. What do you think? Let us know.
\\n- The ingredients in our red onion jam (also known as Cipolon\')
\\n- How to use the red tropea onion jam\\n
\\n- On a sharp piece of cheese (the salty sweet combination is amazing)
\\n- On a piece of bread with lardo
\\n- On a piece of salami
\\n- As the world\'s best sandwich or hamburger topper
\\n- On a nice piece of steak
\\n- In place of onions or caramelized onions to your sauces and other dishes
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\\n \\n- How it lasts a long time in the fridge after opening
\\n- Why Paul believes it\'s one of our most flavorful products, while I believe the Bell Pepper is
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