The Terceretoli 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 Region’s production regulations Tuscany.

Features

The onion of Terceretoli has round and crushed shape, pinkish color, not very intense.
It doesn’t taste very strong, but it’s sweet and crunchy, so it lends itself to being eaten also raw in pinzimonio.

It does not store very long, it reaches size of 500 g.
It is collected between June and July.

Cultivation

The culture of the Terceretoli Cipola follows the following steps:

• Soil preparation
• Sow at the end of July with self-produced seed
• Fertilization with very fine manure
• Cover with fern leaves for 10 days, daily watering
• Transplantation of seedlings in October and new fertilization, always with very fine manure
• June-July hand-picked

The product owes its traditionality and quality both to the peculiarity of the cultivar, and to the production technique that involves the use of fern leaves for the cover of the soil after letamation.

The supply of seeds is by self-production; this allows the genetic heritage of the native species to be maintained. The climate and soil give this onion a particularly sweet taste.
It is suitable for fresh consumption both for the particular flavor and because it is preserved less for a long time.

This characteristic onion that has always been produced in the area today is grown only for family consumption, because there is only one producer that keeps the seed through self-production.