The Italian red onion is smaller than the French red onion. They are mildly sweet and pink with flesh which looks attractive when served raw.
Because of the milder nature they are perfect to use raw in salads, barbecued on shish kebabs, in stews and soups, on sandwiches and in meat dishes.
Unfortunately like most onions in the Nordic area ours are mostly bitter and have the ability of having a second life after eating them. I think it is unfortunate that they are grown here for storage and not taste – the Swedish organic onions being no better  – I will take a southern European onion from any country any time. Who wants to feel like they are eating the same onion for 8 hours after eating it the first time.