“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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ALLIUM ASCALONICUM

``Scalogno di Romagna PGI``

A UNIQUE, SOPHISTICATED FLAVOUR

The ``Scalogno di Romagna PGI``

“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.

Its culinary success began in the courts of the Renaissance aristocracy.
Later, farmers in the Romagna region began to eat it raw for breakfast and to conserve it in oil for use in sauces, omelettes, side dishes, soups and other meals.

It has a flask-shaped bulb and, when peeled, is characterized by a purple colour fading to white.
The leathery outer skin has a different colour that ranges from copper to reddish brown.

It is completely unique because it does not produce flowers and only reproduces by bulb. Consequently, its genetic makeup has remained unchanged over the centuries.

It obtained the PGI denomination in 1997.

Product Specification

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.

RUBINO DI ROMAGNA

Interesting facts

Land suitable for cultivation of “Scalogno di Romagna PGI” is hilly, well-exposed and above all well-drained. The soil is dry with a medium tending to claylike texture and a high content of potassium and organic matter.

“Scalogno di Romagna PGI” cannot be cultivated in succession or after other Liliaceous plants (garlic and onion).

Continuous cropping is not allowed.

“Scalogno di Romagna PGI” can only be cultivated on the same piece of land after at least five years.

The crop may not be cultivated in succession to solanaceous plants, beet and cabbage.

It may be rotated with wheat, barley, radicchio, salad and carrots.

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.

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