Scalogno di Romagna IGP
Romagna shallot
The Romagna ecotype of Allium ascalonicum, a flask-shaped bulb whose leathery outer tunic runs from yellow through leather and tawny to brown or grey, the flesh inside white to violet-streaked. The smell is pungent but the taste is sweet and delicate, closer to onion than to garlic.
Designation
- Certification
- IGP
- Category
- Fruit, vegetables and cereals, fresh or processed
- Registered
- 1997 (Reg. CE n. 2325 del 24.11.97)
Where it is made
The Romagna plain and hills.
How it is made
Bulbs come up joined in a cluster, held together by the root system, and are eaten fresh or dried, and commonly preserved under oil. The sulphur the plant draws from these soils is what shapes its aroma.