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Onion Nocerino Dop

cipollotto nocerino dop
 

The "Onion noceri DOP" characterizes the bulbs of the species Allium Cepa L. (onion), produced for over 2000 years in the Pompeian agro-Nocasso. The local varietal types referred to the PDO are: Nocera (variety registered in the CE Register of Horticultural), early the Queen, early Wonder, cold Marzatica, Hot Marzatica, Nocerese, Bianca di Castellammare, San Michele, Giugnese. The distinguishing characteristics, at the technical-mercantile level, of the "Onion Nocerium DOP" are: a calibre with a collection of 2-4 cm (it is part of the medium-small size onions), a cylindrical, tunic-shaped bulb, crushed to the poles, with light Enlarged at the base of the leaves, color of the inner and outer tunics entirely white, succulent pulp and sweet taste, leaves of intense green colour, of linear form ending with tip.

Being a spring-harvested onion (March to June) is mainly used for fresh consumption, not having a high propensity for preservation. The "Onion Caceri DOP" owes its valuable characteristics that make it distinguish from other analogues produced above all to the particular and exceptional conditions geo-soil where it is cultivated. It is known that the soils of the agro-sarnese and the crusty-Pompeian area, for their volcanic origin, are loose, flat and of high fertility and they give to the local agricultural products characteristics of high quality, as in the case of the Pomodoro San Marzano Dop. Precisely, the zoocoenoses conditions and the absolute vocation of the climatic environment are the basis of the exceptional qualitative value of the vegetable productions of the area. and the "Onion Noceri DOP" for its peculiar and distinct specificity, after San Marzano, is precisely the most cultivated species in the Agro. Due to its qualitative and organoleptic characteristics, mainly linked to the tenderness of the bulb and to the sweetness of the pulp, a little acrid and spicy, which make it a product of high digestibility, is particularly required on the national markets and International.  Wanted by the local chefs is almost always tasted fresh next to green salads, tomatoes but is also present in the first dishes and used to garnish many other delicacies.

The "Onion Noceri DOP", in addition to its typicality owes its reputation on the markets also because of its high quality product characteristics. This is because the finished product, from the moment after the harvest, undergoes a series of processes that give it that essential added value today to compete on the global market: peeling of the bulb, washing, selection, partial cutting of Radical tuft and leaves, tying in bunches, conditioning. The product released for consumption is classified as a first-class merchant.

Background

Certain testimonies of the presence of the onion in the Agro date back over 2000 years ago: In ancient Pompeii, in fact, local onions are depicted in the paintings of the "Sarno", the chapel where the Lari, the protectors of the house were kept. In fact, even in Pompeii, as in Egypt and Greece, the onion, for its beneficial and curative effects, was considered a sacred identity. The painting synthesizes graphically the reality of the local variety, which already at the time, represented an important and typical expression of the local rurality. The Sarno River is depicted, mythologized with human form, which, from a protector, observes and protects the production and trade of the onions that, produced in its fertile Valle del Sarno, are transported with a boat on its waters to the city of Pompeii. Unique and extraordinary testimony that certifies the historical vocation of the area to this culture. The onions depicted are white and small, almost identical to those referred to today as the "Onion Noceri DOP". From that it is deduced that the Agro Sarnese-Nocasso-Pompei historically has the optimum conditions for the cultivation of onions and that for over 20 centuries on this area have been cultivated and handed down with the same phenotypic characteristics and very Probably with the same germ plasma as those that are still part of the "Onion Noceri DOP". Other historical quotes report that in the Middle Ages the onions of the Agro were conferred on the market together with the oranges, lemons and chestnuts of the surrounding areas. The famous Hippocratica Civitas of the medical school Salerno, flourishing already at the end of 1400, in the regimen Salernitanum the Sanitations advises its use. At the end of the 1800s and in the early years of ' 900, the biotypes referred to the "onion noceri DOP" are reported and described in agronomy manuals and in the catalogues of the most important seed producers. Even after the Second World War the cultivation of the white onion had an important importance in the local production systems. With the boom of the tomato and the other species horticultural the southern horticulture and Campana in particular was much appreciated and demanded by the international market favouring a dynamic agri-food chain that in the agro Sarnese-Noceri found its Maximum expression. The "Onion Caceri DOP" also had a significant increase in production and has already been involved in the development of Agro agriculture for several decades.

Production Area

The production area of the "Onion noceri DOP" is concentrated in the agro-Sarnese in the province of Salerno and in the Pompeian-crusted area in the province of Naples. The municipalities concerned are 21, of which those Salerno are: Rome, St. George, Nocera Inferior, Nocera Superiore, Pagani, Roccapiemonte, Sarno, San Marzano on the Sarno, S. Egidio del Monte Albino, San Valentino thorium, Hull, are, while those in Province of Naples are: Boscoreale, Castellammare di Stabia, Gragg, Poggiomarino, Pompeii, Santa Maria La charity, Sant'Antonio Abate, Striato and Terzigno.

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