Meatless patties with Certaldo Spring Onions

06/23/2025

Soft, juicy, and bursting with flavor, the Polpette with Certaldo spring onions are a delicious specialty from Tuscan cuisine, particularly from the medieval village of Certaldo in the heart of Valdelsa.
Here, a bold and unmistakable variety of onion grows—so deeply rooted in the local culture that it even appears in the town’s coat of arms. This prized ingredient is the star of a simple, budget-friendly vegetarian recipe shared with us by our Cesarina Lara, straight from Certaldo:

“This is a traditional dish from my region, Tuscany, and especially from my hometown, Certaldo. It’s a simple preparation that highlights a local treasure—the Certaldo onion, an ancient variety and a recognized Slow Food Presidium”.

Composite photo: Certaldo spring onions, set table, Cesarina Lara

Perfect for lovers of traditional cuisine, these meatless polpette are made with fresh seasonal spring onions—including their tender green tops—which makes them ideal for a light summer dinner or a rustic appetizer. June is the best time to prepare them, when the onions are at peak freshness and the green leaves are still tender. Using the whole plant, even the parts that are often discarded, turns this into a smart no-waste recipe that reflects the age-old farming philosophy of “nothing goes to waste”.

Certaldo onions, a local pride

These flavorful onions aren’t just for polpette—they also shine in many other Tuscan recipes, such as rustic soups, tagliatelle with onion and sausage, onion spaghetti, and the beloved Francesina, a stew made from leftover boiled meat. Every year at the end of summer, Certaldo honors this humble vegetable with a dedicated festival, confirming its starring role in both the local kitchen and identity.

Meatless patties with Certaldo Spring Onions

A Tuscan classic that highlights the freshness and authentic flavor of these Slow Food Presidia spring onions

DifficultyEasy

Preparation time20m

Cooking time20m

Servings4

€

CostLow

Ingredients

250 g fresh Certaldo spring onions (including green tops)
150 g stale bread
2 eggs
100 ml milk
50 g grated Parmigiano Reggiano
Breadcrumbs, as needed
A pinch of nutmeg
A pinch of salt
Black pepper, to taste

Method

Soak the stale bread in milk.
Meanwhile, chop the fresh Certaldo onions—green tops included—and boil them in salted water for about 10 minutes.
Drain well and place them in a bowl with the soaked, squeezed bread.
Add the eggs, cheese, nutmeg, and salt.
Mix thoroughly and shape the mixture into small balls, then roll them in breadcrumbs.
The polpette are now ready to be fried in oil, or—our recommended method—baked in the oven: place them on a baking tray lined with parchment paper and bake at 200°C (390°F) for about 20 minutes.

Lara

How to serve the meatless patties with Certaldo Spring Onions

These Certaldo spring onion polpette are versatile and absolutely irresistible. Enjoy them warm with a fresh salad, or serve them cold—perfect for a summer buffet, a vegetarian dinner, or a picnic in the countryside.
Each bite captures the simplicity of home cooking, the flavors of Tuscany, and celebrates a local ingredient that truly deserves a starring role at the table.

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