What is lampascioni? Well... they are bulbs, Muscari (grape hycinth bulbs) and my mother... loved them!
My mother used to make a salad with lampascioni. She would peel, wash, soak them overnight and, next day, the little monsters would be cooked, arranged in a platter and dressed with the classic extra virgin olive oil, salt and pepper.
I dipped bread in the dressing, on a few occasions. The oil tasted slightly bitter and had a slight hint of truffle. It was delicious! The nearest I ever came to eating lampascioni, was a timid attempt: a couple of "leaves" ... or layers... I don't know what to call them. Lampascioni, like onions, consist of tight layers of fleshy "leaves" joint together at the base.
Eating a whole bitter lampascione? No way! Give me raw fish or a snail salad any time, but... lampascioni? No, thanks! By the way! If you have Grape Hycinths in your garden (which I really love) please don't go cooking them, as it's quite likely that lampascioni is just an edible variety of the stuff.
I prefer growing the plants and looking at the extremely beautiful flowers!