The Lucca Onion is a Traditional Agricultural Product (PAT) on the national list approved by the Ministry of Agriculture And Forestry, whose requirements are regulated by the production discipline of the Tuscany Region.

Features

The Lucca Onion has a round and elongated bulb with white skin mottled with red if fresh, completely red if dry.
It tastes very strong and spicy, as well as the smell.

The size ranges from 50g of fresh onions, to about 350g of dried onions.

Cultivation

The Lucca onion is produced from April to November with several sowings during this period.
The first planting takes place around 10 July and the subsequent 15 days apart.

After sprouting, the seedlings are manually thinning.
The cycle of fresh onions is 70-80 days (for this use are intended those of the first sowings), while those to be dried have a cycle of about 7 months and are sown in early September. These are consumed within 2 months of collection.

The cultivation is not mechanized and uses handcrafted tools.
The bulbs of onions intended for dry consumption are tied together in braids through their fibrous extremities.

It is a cultivar typical of this area, the only one to be grown still with traditional systems.
The main features are the peculiarity of form and taste.

Traditional is the packaging of dried onions, woven together for storage and sale.