The Onion of Bassone is a Traditional Agricultural Product (PAT) present in the national list approved by the Ministry of Agriculture Food and Forestry, the requirements of which are regulated by the production discipline of the Tuscany Region.

Features

The Bassone onion is red on the outside and white on the inside, small and round.
Its sweet taste allows you to consume it raw, in pinzimonio (with oil and salt), or to use it as an ingredient of sweets, for example barbotla, baked onion cake.

It goes very well with local red wines.
The packaging is typical because more onions are woven together to form bouquets called “reste”.

It is produced in November and December and is packaged in the company.

Cultivation

Growing The Basne Onion follows the following steps:

• Local seed
• Obtaining seedlings (self-production)
• Soil fertilization with manure
• Transplantation of seedlings from the seedlings
• Seedlings
• Manual harvesting in November and December
• Packaging in “remains” or crates

The product owes its traditionality and quality both to the peculiarity of the cultivar that perfectly adapts to the mountain climate of Lunigiana, and to the production technique that has remained unchanged over time.

The supply of seedlings is done by self-production in seedlings, thus maintaining the native genetic heritage.
Chemicals are generally not used for defence or fertilization; fertilization is performed with manure from the area.