Margherita white onion

Cipolla bianca di Margherita is sold fresh, with white bulbs and a sweet, succulent character. Its local selections follow the season: the earlier bulbs are flatter, while the later ones become more evenly rounded. Shape is therefore part of the crop’s changing calendar, not simply a matter of size.

The specification describes a cultivation system passed down through generations: producing local seed from selected bulbs, raising seedlings and harvesting by hand. The sandy coastal soil is an equally important part of the story, allowing the bulbs to develop without much physical resistance.

Seed is produced locally from bulbs selected during harvest. Sowing in seedbeds takes place from late August through September, followed by transplanting between November and February.

Maturity is uneven, so harvesting can begin when at least half the plants have bent leaves. The bulbs are lifted by hand and packed promptly within the defined area. Repacking outside that area is not permitted, to reduce damage from transport and repeated handling.

Slice it thinly for a tomato salad, or cook it slowly as the base of a vegetable dish. The local ecotypes carry the harvest from mid-March into July.

For a purchase tied to this origin, look for the full name “Cipolla bianca di Margherita” with the PGI indication. A similar name or variety alone does not establish this protected origin.