The Onion Nocerino PDO characterizes the bulbs of the species Allium Cepa L. (onion) produced for over 2000 years in the Pompeian-Nocerino countryside. The archaeological excavations of Pompeii, begun at the behest of Charles III of Bourbon, have brought to light, in addition to furnishings, many frescoes and mosaics. In the Pompeian House called "del Larario del Sarno", you can admire a fresco depicting the river Sarno, idealized with human features, which, as God the protector, observes and protects the production and trade of the Nocerino onion, which is transported by boat to the city of Pompeii. The bulbs depicted are white and small, very similar to those that are still cultivated today. This is a unique and admirable attestation that certifies the historical suitability of the area for such cultivation. The local varietal ecotypes referable to the PDO are: Nocera (variety registered in the EC register of vegetables), Precoce la Regina, Precoce Meraviglia, Marzatica fredda, Marzatica calda, Nocerese, Bianca di Castellammare, San Michele, Giugnese. The distinctive technical and commercial characteristics of the onion; Cipollotto Nocerino DOP" are: a calibre of 2-4 cm when harvested (it is part of the small-medium onions), a cylindrical tunic bulb, flattened at the poles, with a slight swelling at the base of the leaves, the colour of the internal and external tunics entirely white, succulent and sweet-tasting flesh, intense green leaves, linear and pointed. Being a spring harvest onion (from March to June) it is mainly used for fresh consumption, as it does not have a high propensity to preserve. Cipollotto Nocerino PDO" it owes its valuable characteristics that make it stand out from other similar products, especially to the particular and exceptional geo-pedological conditions in which it is grown. It is well known that the soils of the Nocerino-Sarnese countryside and the Stabiese-Pompeii area, due to their volcanic origin, are loose, flat and of high fertility and give the local agricultural products high quality characteristics, as in the case of the San Marzano PDO tomato.
