“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.

Tartare with Scalogno di Stefania and Capers with sauce

A unique, complete, delicious dish that is an absolute must-try.

Tartare with Scalogno di Stefania and Capers with sauce

Prep Time: 30 Minutes
Total time: 30 Minutes


  • 300g minced beef rump
  • 1 medium-sized Scalogno di Stefania in oil
  • 15 g small capers
  • 1 egg yolk
  • 1 and a half tablespoons white whole yoghurt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Finely chopped parsley to taste
  • Wholemeal bread


1. Finely chop the Scalogno di Stefania.
2. Season the minced meat and add the finely chopped Scalogno di Stefania and capers.
3. Combine.
4. Immediately put the meat back in the refrigerator.
5. Put the yoghurt and mustard in a bowl and beat them with a fork or whisk.
6. Add the lemon juice, followed by the extra virgin olive oil. After each addition, beat the sauce in order to evenly mix it.
7. Finally add the chopped parsley.
8. Take the minced meat out of the fridge and add three quarters of the sauce.
9. Gently combine.
10. Shape some quenelles and arrange them on the serving plate.
11. Pour the remaining sauce on the quenelles.
12. Toast the wholemeal bread and divide it in half.
13. Place the toast beside the quenelles.

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