``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.
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: