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The Cipollotto Nocerino joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released on 11 July 2008.
Being a product PDO certification requires that the entire production process must be carried out in the region of Campania.
The Cipollotto Nocerino PDO characterizes the bulbs of the species Allium Cepa L. (onion) products for over 2000 years in the agro-Pompeian Nocerino.
The distinctive characteristics of Cipollotto Nocerino PDO are: a gauge to the collection of 2-4 cm (is part of the onions of medium-small size), bulb tunicate cylindrical, flattened at the poles, with slight enlargement at the base of the leaves, the color of the internal and external tunics entirely white, juicy flesh and sweet flavor, the leaves of deep green color, linear shaped ending in a point. Being an onion to spring harvest (March to June) is mainly used for fresh consumption, not having a high propensity to conservation.
The Cipollotto Nocerino PDO for its peculiar and remarkable specificity, after the San Marzano PDO, is precisely the kind Ortiva most cultivated in the Agro. For its qualitative and organoleptic characteristics, especially related to the tenderness of the bulb and the sweetness of the flesh, little sour and spicy, which make it a highly digestible, is particularly required on the national and international markets. Abroad is especially popular in the Netherlands, German and Belgian. Sought after by local chefs is almost always tasted fresh next to green salads, tomatoes but is also present in the first and second courses.

CIPOLLOTTO NOCERINO DOP FOTO

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