Shallots of Romagna PGI in oil

The production area of the Scalogno di Romagna PGI includes several municipalities in the provinces of Ravenna, Forlì-Cesena and Bologna, in the Emilia-Romagna region.

Shallots cannot be grown in succession to themselves or to other liliaceae (garlic and onion). It is not allowed the "reshuffle", or the same crop in the same plot of land; in fact must be at least five years for the return of the shallot in the same plot. The succession to Solanaceae, beets and cabbage is also prohibited. Rotation with wheat, barley, radicchio, salads and carrots is permitted. Since the Romagna Shallot PGI does not have any seed and, therefore, has neither inflorescence nor pollination, for the reproduction of the vegetable it is necessary to plant "bulbils" (smaller bulbs) that are preserved during the harvest of the previous year. The plant is carried out in the months of November-December, while the harvest is implemented from mid-June for the product to be consumed fresh and lasts until mid-July for the dry product. The bulbs are collected when the leaves are wilted, with a color tending to yellow and with a loss of turgidity of the tissues. The maximum permitted production is 60 quintals per hectare. The dry product is stored in sheds, under sheds or other well-ventilated rooms for a few weeks.

Originally from the Middle East, and precisely from the city of Ascalone of Judea (hence the etymological link with the scientific name), the shallot is already mentioned in the writings of Ovid who mentions it dealing with the issue of aphrodisiac properties of food, and in the works of Pliny the Elder. Over the centuries, the extent of the diffusion of shallots became such that it was mentioned in numerous publications on culture, traditions and gastronomy since medieval times. Over the years, the shallot of Romagna has become part of the local gastronomic culture so much so that it is mentioned in the work "Romagna Gastronomica" by Corrado Contoli, known gastronomic critic.

Characteristics

The Shallots of Romagna PGI has a violet color to fade into white. The product is wrapped by an outer film of different colors, from coppery to reddish. The taste is definitely stronger and more fragrant than that of onion, but sweeter than that of garlic.

Combinations

Extremely versatile, shallots have many uses. It is generally used as an ingredient for the preparation of fried sauces, meat sauce, fillings and to flavor boiled meats, overcooks, braised meats and roasts. The leaves of the shallots, harvested still green and finely cut, can be used to enrich mixed salads.

Romagna shallots PGI (65%), sunflower oil (29.5%), wine vinegar, salt

Energy 410KJ - 97Kcal

Fat

of which 2,4 g saturated fatty acids

0.3g

Carbohydrates

of which sugars 15g

2,7g

Proteins 3,9g

Salt 0,82g