Scalogno di Romagna has been present in its current area of production since the early 1900s. It is mentioned in numerous writings on local culture and culinary traditions. The plant was imported from France where it was known in the 12th century. The Scalogno di Romagna is an elongated bulb which comes in a variety of hues ranging from yellow to leather-brown, tawny, brown and grey. The sweet and delicate taste is more akin to onion than garlic. 
       The differences between this and the French shallot are several: the aroma is less garlicy, the roots are longer, and the leaves are shaped differently. The special quality of the Scalogno Romagna resides in its distinctive aroma which the plant develops under particular storage conditions.

       The aroma of the Scalogno di Romagna is generated by the microbic flora of the soil in which it is grown and the presence of active enzymes. The area of cultivation includes numerous town districts in the provinces of Bologna, Forlì and Ravenna.

SEARCH THE SITE