The Tuscan Red 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

It is an onion with a red color, with characteristic pear shape.

Cultivation

Onion with characteristic pear shape that differentiates it from the classic Florentine onion from the crushed bulb from which it was selected.
It is seeded from November to January.
It transplants from April to May at a distance of 25×30 cm, in well-sunny terrain to avoid fungal attacks.
Spring onions should be raised two to four times.
The onions to be stored are ripe in September.
They are woven and placed in shaded rooms and sheltered from the cold, where they are preserved well until March and April.

The Tuscan red onion is consumed as fresh spring onion, with a spicy flavor, or preferably as a cooked onion, because it tastes very strong.

For the production of the seed are chosen onions that are slow to sprout; these are replanted and sent to seed, to maintain the characteristic of late sprouting.
The seed is harvested in June-July and is stored in dry environments.

It is used for sautés and omelettes.