Scalogno di Romagna (Romagna shallot)
- in the province of Ravenna: Brisighella, Casóla Valsenio, Castelbolognese, Faenza, Riólo Terme, Solarolo;
- in the province of Forlì: Modigliana, Tredozio;
- in the province of Bologna: Borgo Tossignano, Casalfiumanese, Castel del Rio, Castel Guelfo, Dozza, Font.anelice, Imola, Mordano.
HISTORY AND ORIGIN OF THE PRODUCT:
The product already existed at the beginning of the 20th century. It is mentioned in numerous publications on local culture, traditions and gastronomy. It was imported from France, where it was known as far back as the 12th century.
METHOD OF PRODUCTION:
Produced by natural techniques which respect the environment of the shallot variety. In particular, in the demarcated areas suitable land is identified which is hilly, with medium soil texture, and well drained, to allow irrigation techniques suitable for shallot production.
LINK WITH THE GEOGRAPHICAL ENVIRONMENT:
The shallot is already known and marketed abroad as Scalogno di Romagna. It differs from French shallots in aroma (less like garlic). The roots are also much longer and the leaves are a different shape. The quality of the "scalogno di Romagna" derives in particular from its special aromatic characteristics, which are developed by the product itself in particular storage conditions. The microbial flora in the soil and the persistence of enzyme activity cause a typical aroma to develop which makes the "scalogno di Romagna" very special.
Reference: The European Commission