Leek-onions (or cipolle porraie) sprout in the spring in Italy and are called spunzale or sponsali in Puglia. For this recipe, you can substitute the leek-onions with young, spring onions (or ramps). Begin by peeling the onions, and cutting them in two. Cook for about ten minutes on the grill. (The grill should not be too hot or the onionss will not cook evenly.) Salt lightly and remove from the heat. Let cool and then wrap each half-onion in a slice of pancetta. Return the onions to the grill and cook for 3 minutes, or until the pancetta begins to melt. Then place the onions on individual plates and drizzle with a little extra virgin olive oil.