The onion belongs to the Liliaceae family, genus Allium, species Allium Cepa. Various historical and bibliographical sources attribute the introduction of the onion to the Mediterranean basin and Calabria, first to the Phoenicians and then to the Greeks, spreading along the stretch of coast from Fiumefreddo Bruzio to Nicotera. Allumìa is located exactly in the center of this geographical area, specifically in the municipality of Briatico, the area with the highest production of Tropea Red Onion in the entire Cosa degli Dei. It is here, thanks to the microclimate, that the red onion is sweetest and most pure. The climatic conditions (soil, temperature, humidity, hours of daylight) of the mid-upper Tyrrhenian coast of Calabria, the unique genetic makeup, and human ingenuity are solely responsible for the excellent physical, chemical, and organoleptic characteristics of this product.