The Savonese 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

It is a sweet onion with a red color and a crispy texture.
It is early and durable.

Cultivation

The Savonese Onion is sow in seedlin in August and is transplanted in October-November in rows 15 cm apart, because it is later thinning for fresh consumption.
This onion matures at the end of May and, compared to other onions, is less prone to fungal attacks precisely because of the precocity that characterizes it.
It is stored in dry and shaded places in the woven form.

Due to its particular sensory characteristics (it is very sweet), it is eaten mainly raw as spring onion and as onion.

For the production of the seed, the best plants are sent to flower.
The harvested seed is stored in dry environments.