“Scalogno di Romagna PGI”, or Allium ascalonicum to be precise, cannot be described as garlic or onion.
It has a unique flavour that is more intense and fragrant than onion and sweeter and more delicate than garlic. Unlike garlic, it does not give you bad breath.

Our shallot is perfect for aperitifs, as an accompaniment to red meat and cheese and for creative, sophisticated cuisine.

It will be love at first taste!

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Deep, special love for its homeland and its gifts.

AN INTENSE AROMA AND REMARKABLY CRUNCHY TEXTURE

A unique, sophisticated flavour

Scalogno di Stefania has a unique flavour that is more intense and fragrant than onion and sweeter and more delicate than garlic. Unlike garlic, it does not give you bad breath.
Our shallot is perfect for aperitifs, as an accompaniment to red meat and cheese and for creative, sophisticated cuisine.

AT FIRST TASTE

It will be love

NEITHER ONION, NOR GARLIC

“Scalogno di Romagna PGI”

Scalogno di Stefania with “Scalogno di Romagna PGI” in oil cannot be described as garlic or onion.
It has a unique flavour that is more intense and fragrant than onion and sweeter and more delicate than garlic. Unlike garlic, it does not give you bad breath.
The “Scalogno di Romagna PGI” used:

Obtained the PGI denomination in 1997.

Cannot be cultivated in succession or after other Liliaceous plants (garlic and onion).

Can only be cultivated on the same piece of land after at least five years.

Planting takes place in the months of November and December, while harvesting is carried out from June of the following year.

Maximum production is 60-80 quintals per hectare.

``Scalogno di Romagna PGI``

Pieve Tho® extra virgin olive oil

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