The Massese 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 massese onion has a round and crushed shape and is red.
It does not taste very strong, but sweet and crunchy texture.

It is produced between April and June.

Cultivation

The seedlings are obtained in the company from self-produced seed.
The soil is prepared through the formation of furks in which the seedling is placed lying down, and then it is raised.

The collection, manual, takes place in April, May and June.

The product owes its traditionality and quality to the particularity of the cultivar, the production technique that has remained unchanged over time and the originality of the taste.

The planting of the seedlings lying down and pressing ifs grow crooked and this, together with the influence of the sandy soil and climate (close to the sea), give the massese onion the typical sweet taste.
The supply of seedlings is done by self-production in the company.

Another factor that gives particularity to the product is the packaging: the dry seedling is woven in a particular way to form the so-called “fork”.

It is great for the preparation of the sororities.