Sauce of Shallots of Romagna PGI -"Intense"

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.

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.

Shallots sauces are ideal as a condiment for excellent egg pasta, such as tagliatelle, garganelli, spaghetti, rigatoni and penne of durum wheat semolina. Perfect also on toasted bread, for original croutons and bruschetta, but also as a side dish of fine platters of cold cuts and cheeses of the Emilia-Romagna tradition.

Tomato sauce (tomato, Evo oil, salt, pepper), Romagna shallots PGI (36%). Acidifying agent: citric acid.

Energia 98 Kcal

Fat

of which saturated fatty acids 3,4 g

0 g

Carbohydrates

of which sugars 14 g

12 g

Proteins 1.8 g Protein

Salt 0,5 g