For over two thousand years, it has been a recognized excellence of Campanian agriculture. More specifically, it is from the Agro nocerino-sarnese, area at the foot of Mount Vesuvius, where the fertile volcanic soil gives it unique characteristics and organoleptic properties. Cipollotto nocerino, whose name already bears its land of origin, has been awarded European DOP (Protected Designation of Origin) recognition since 2008, internationally certifying its inextricable link to the Sarno Valley. It has been widely cultivated there since Roman times, when the Romans were its first admirers, as are many Italian and foreign consumers today, particularly in Central and Northern Europe.

The bulb, with its characteristic white color and cylindrical shape, measuring between two and four centimeters in length, and bearing long, ribbon-like green leaves, is harvested before it becomes a true onion. Compared to an onion, it has a much sweeter flavor and a less intense aroma, making it highly versatile for both raw and cooked consumption. Furthermore, its development in volcanic soil makes it particularly rich in trace elements. Thanks to the favorable climate and fertile soil, cipollotti are always seasonal, as they can be sown, harvested, and sold throughout the twelve months. After harvesting, processing is carried out on site, adding value to the product's quality. The bulbs are washed, peeled by hand one by one, the most visible roots and some of the leaves removed, and then bundled into bunches. These, bearing the DOP mark and complete information on their origin, are exported throughout Europe.

The transport of Cipollotto from the production area on boats that used the Sarno River as a trade route is depicted in a wall painting known as the "Lararium of the Sarno," discovered in Pompeii in 2018 and dating back to the 1st century BC. It is unequivocal evidence of the vegetable's ancient roots in the Agro region. Further evidence of the bulb's ancient consumption comes even from Latin literature. In addition to being cited by Pliny along with other vegetables and fruits present in the Roman diet, the Cipollotto was also described by Lucretius in his "De rerum natura", where he also illustrates a recipe known as the "terrina lucreziana".

The original recipe, which has recently been revisited and re-introduced with modern seasonings, calls for “cipollotti”, cooked in a bowl. Halfway through cooking in water, salted raw fish is added, alternating with the bulbs. For seasonings, in addition to olive oil, the recommended ingredients are "liquamen", identified as one of the variants of "garum", honey, sweet wine or cooked must, and savory. The other ancient recipe bears the signature of the famous chef Apicius, who used the “cipollotto” to make a five-egg omelette, seasoned with salt and the precious and expensive pepper imported from the East.

Grown in an area covering twenty-one municipalities, the Cipollotto nocerino has become a flagship product of Vesuvian agriculture, so much so that it has surpassed the more famous San Marzano tomato in terms of cultivated hectares, because the bulbs, already used in ancient times, also meet the tastes of today's consumers. Its growing success is now recognized well beyond the natural boundaries of the Sarno Valley.