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

Features

The onion of Treschietto is small, more than that of Bassone, and round, pink in color and sweet taste.
It is produced between November and December.

Cultivation

The cultivation of Treschietto Onion follows the following steps:

• Self-produced seed
• Obtaining seedlings
• Transplant after soil preparation with adequate manure-based fertilization
• Re-calzatura
• Manual collection
• Packaging in rests or crates

The product owes its traditionality both to the peculiarity of the cultivar that perfectly adapts to the mountain climate of Lunigiana, and to the production technique that has remained unchanged over time.

The supply of seedlings is done by self-production in seedlings, thus maintaining the native genetic heritage.
Chemicals are generally not used for defence or fertilization; fertilization is performed with manure from the area.

Packaging is another factor that makes the product special, as onions are woven together to form “remains”.

The sweet taste that characterizes it allows you to consume it raw, in pinzimonio (with oil and salt), or as an ingredient of sweets including barbotla and baked onion cake.
It goes very well with the local red wines.