Borrettana Cipollini onions are a distinctive Italian heirloom cultivar bred for both culinary excellence and long storage. These flattened, golden bulbs mature in just 85 days and thrive across hardiness zones 3 through 10, making them accessible to gardeners in nearly every region. The variety earned its reputation through centuries of cultivation in Italy, where it became prized for its mild flavor and excellent keeping qualities. Direct sow or start indoors in spring, and you'll harvest beautiful, storage-ready bulbs by mid to late summer.
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High
3-10
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Moderate
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This Italian heirloom produces characteristically flat, drum-shaped bulbs with thin, papery golden skin that stores exceptionally well when cured properly. The relatively quick 85-day maturity and tight 2-inch spacing requirements mean you can fit a generous harvest into a small footprint. Borrettana cipollinis handle the moisture demands of spring and early summer growing while developing the protective dry skin needed for long-term storage, rewarding gardeners with bulbs that last well into winter.
Borrettana cipollinis excel roasted whole or halved, where their flattened shape allows them to cook evenly and develop deep caramelization. Their mild, slightly sweet character suits braising, pickling, and slow-cooked dishes where you want onion flavor without aggressive bite. Fresh in salads or thinly sliced, they offer a gentler onion experience than storage types. The exceptional keeping quality means you can store them for months and use them throughout winter in soups, stews, and everyday cooking.
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Sow seeds indoors in a 4 to 6 inch pot, planting up to 10 to 12 seeds per pot. Maintain germination temperatures between 50 and 70°F. If seedling tops exceed 5 inches before transplanting, cut them back to 3 inches to prevent leggy growth and ensure stocky, transplant-ready plants.
Harden off seedlings by gradually exposing them to outdoor conditions. When transplanting, carefully separate individual seedlings and place them in a shallow trench, filling soil around them and watering thoroughly. Space plants 2 inches apart in rows 12 inches apart, and transplant after the risk of hard frost has passed in your zone.
Direct sow seeds in spring once soil temperature reaches 50°F, planting at the depth specified by your seed supplier. Thin seedlings to the strongest plant when they reach 4 to 5 inches tall.
Harvest Borrettana cipollinis after approximately 85 days when about half the tops have fallen over naturally. Push over any remaining upright tops and wait about one week before harvesting, allowing the protective papery skin to fully develop. Harvest in dry weather, as bulbs harvested in wet conditions cure poorly and are prone to rot. Avoid harvesting any onions that have sent up flower stalks, as these will not store well.
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“The Borrettana cipollini originates from Italy, where it developed into a specialized flat onion type distinct from conventional globe onions. The 'cipollini' designation comes from Italian seed catalogs and regional growing traditions, reflecting decades of selection for the characteristic flattened form that makes these onions distinctive. This cultivar represents the intersection of Italian agricultural heritage and practical storage innovation, bred to produce bulbs that cure reliably and store for months without degradation.”