The Ripola 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

Ripola onion has a round and crushed shape, is very hard and compact, has a faded pink color and tastes sweeter than other onions.
He’s got a medium-sized piece.

It is produced in June-July and October-November.

Cultivation

The cultivation of Ripola Onion follows the following steps:

• Self-produced seed
• Sow in April or August (little practiced due to lack of water) using the seed of the previous year
• Preparing the soil with ploughing
• Light organic fertilization
• Manual collection performed in June-July or October-November

The traditionality of this onion is due to the peculiarity of the cultivar, influenced by the pedoclimatic conditions: the soil and especially the altitude of the growing areas give a less pungent and sweettaste to the onion that, if cultivated at low altitudes, takes on a more bitter taste.
It is eaten fresh in salad and lends itself to be used to make sweets.