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In southern Italy the bulbs are traditionally eaten fried in olive oil having been soaked in cold water overnight to remove their bitterness, or pickled in olive oil. The eating of these bulbs spread to northern Italy with the labor emigration during the 1960s. Nowadays it is possible to buy the bulbs (mainly from North Africa) in small open-air markets of Florence, Milan, and parts of Germany and Switzerland if there is a sizeable community of southern Italians. Pliny refers to them being eaten with vinegar, oil, and garum (the characteristic sauce of the ancient Romans, made from fermented fish).