<p><strong>Scalogno di Romagna</strong> Igp has a particular flask shape, a leathery skin and a reddish brown colour that distinguishes it from all other varieties grown in Italy and abroad. Halfway between garlic and onion, it is grown without the use of chemical treatments and fertilizers in an area between Romagna and Emilia, in the territories around the town of Riolo Terme (Ravenna).</p>
<p>Belonging to the large family of Liliacee, which includes garlic, onion, leek, lampascione and chives, it boasts a millenary history that takes us back to Roman times. Since it does not have any seeds, for its reproduction it is necessary to plant smaller bulbs which are kept during the previous year’s harvest. It cannot be cultivated in succession to itself or to other Liliaceae or Solanaceae, and even less so it is allowed the "restoppio", that is the same cultivation in the same plot of land: in fact at least 5 years must pass for the return of the Shallot on the same plot.</p>
<p>Planting takes place in November-December, while harvesting takes place from mid-June for the fresh product and until mid-July for the dry product. In the kitchen Much appreciated at the gastronomic level, it is widely used in the kitchen. Its strong but rather sweet flavor makes it the ideal ingredient for sauces, gravies, dry pasta sauces, vegetables and roasts.</p>
<p>The fresh bulbs, cleaned of their outer skin and cut into thin slices, can be used together with cubes of ham and tomato to prepare the sauce for tagliatelle. The leaves, freshly picked, can add flavour to mixed salads.</p>
