This onion is very widespread in Campania, with over one thousand hectares of cultivation area in 2002. The Pompeii white onion, which is suitable for fresh consumption, is a typical crop of the Sarnese-Nocerino countryside and the Stabiese-Pompeiano countryside. It has a flatfish-round white bulb, which is uniform and homogeneous in size (from 80 to 120 grams) and is of excellent preservability.

The traditional cultivation techniques of this crop involve sowing broadcast, which is mostly done from August to September, on well-prepared plots of land that serve as seedbeds. The seedlings are subsequently transplanted in autumn into single, or more frequently, multiple rows. The onions are harvested when the bulb is barely formed (spring onion), in winter, or when fully ripe, between winter and spring. The varieties get their name from the period in which they terminate the cycle: febbratica (February), marzatica (March), aprilatica (April), maggiaiola (May) and giugnese (June).