When I first tasted these wild hyacinth bulbs I was over whelmed with the complexity of their flavor. Lampascioni are mostly found in Puglia but also grow in parts of Basilicata.
Although they are certainly not for everyone, I am particularly fond of their bittersweet taste and texture. As they are cooked/preserved by pickling them in vinegar they can be a great substitution for picked onions or to any dish that requires a crunchy and acidic ingredient. Luckily lampascioni are now readily available in the U.S.