The Cipolla di Sermide is a straw-yellow onion. This herbaceous bulb, with numerous virtues, is composed mostly of water and is rich in vitamins B and C, as well as iron, sulfur, phosphorus, calcium, potassium, and sodium, with only 26 calories per 100 grams. The Cipolla di Sermide is globular in shape, with a diameter of 50-80 mm and a weight of 120-150 grams. It also has diuretic, purifying, and intestinal-regulating properties.

Used in sauces and savory pies, this onion is also excellent when baked. In the Province of Mantua, onion cultivation plays a significant role in local fruit and vegetable production, especially in the municipalities of Carbonara di Po, Sermide, and Felonica. In these areas, the most common varieties are the Sermide or Paglierina, which is sown in autumn and harvested in summer, and the Dorata Invernale, which is sown in spring and harvested between July and August. Two other typical Mantuan varieties, highly valued in the canning industry, are the small, white Maggiolina onion and the flat, white Borettana onion.