A unique, precious, authentic product.
Scalogno di Stefania in oil is produced with “Scalogno di Romagna PGI”.
Stefania’s shallot is characterized by exceptional crunchiness and a unique taste which is sweeter and more delicate than garlic and more intense and fragrant than onions.Unlike garlic, it does not give you bad breath.
Ideal for aperitifs, as a complement to red meat dishes and cheeses, and for creative and refined cuisine.
Drizzle the oil as a seasoning for your delicious salads and bruschetta.
Stefania’s marinated shallot recipe has been handed down from generation to generation by the “King Shallot” to Stefania, the daughter. Processing is artisan and painstakingly follows every single step with utmost precision. Stefania’s father realised that this little bulb from his beloved Romagna was such a precious and unique gift that he nicknamed it “The Ruby of Romagna”.
It is produced as “Scalogno di Romagna PGI” (Romagna Shallot).
The procedural guideline of the “Scalogno di Romagna PGI” (Romagna Shallot) states that planting must be carried out in November-December while harvesting takes place from June of the following year. 5 years have to go by before the “Scalogno di Romagna PGI” (Romagna Shallot) can be grown on the same plot of land.
Terradorata: love, research and uniqueness
It will be love at first taste!
“Scalogno di Romagna PGI” 53,8%
Pieve Tho® extra virgin olive oil
The “Scalogno di Romagna PGI” product specification states that the production area includes the part of the Emilia Romagna region suitable for cultivating Allium ascalonicum and covers the following municipalities:
Province of Ravenna: Brisighella, Casola Valsenio, Castelbolognese, Faenza, Riolo Terme, Solarolo.
Province of Forlì: Modigliana, Tredozio.
Province of Bologna: Borgo Tossignano, Casalfiumanese, Castel del Rio, Castel Guelfo, Dozza, Fontanelice, Imola, Mordano.
Average nutritional values for 100g
|Energy||410KJ – 97Kcal|
of which saturates
of which sugars