Official Tourist Information Site of Imola's Area
Scalogno di Romagna I.G.P.
Protected Geographical Indication
Scalogno di Romagna IGP, or shallot, is a bulb of the “Allium ascalonicum” species which belongs to the Liliaceae family. It differs from the French shallot for its aroma (less similar to garlic), for its long and thick roots and for its tapered leaves. The elongated bulb is flask-shaped and its colour varies from white to grey with violet stripes. Scalogno di Romagna is more intensely flavoured and aromatic than onion and is sweeter that garlic. It derives these aromatic qualities from the presence of micro-organisms and enzymes in the ground. It is very rich in silicon (beneficial especially for those who lack calcium) and selenium, a powerful oxidizer capable of slowing down ageing. It also contains vitamins B and C, iron, phosphorous and many organic acids. It has a balsamic effect on the respiratory system and an antiseptic effect on the digestive tract thanks to the volatile elements which are responsible for its characteristic pungent aroma. It is also beneficial for hypertension.
Legal reference:
EC Regulation No. 2325/97 (OJEC L 322/97, 25.11.1997)
Growing techniques:
Scalogno di Romagna grows in slightly argillaceous medium-textured soils which should be also rich in potassium and organic substances, sunny and well-drained. Five years have to elapse before the scalogno can be grown again in the same lot. Moreover, it cannot be grown after other liliaceous bulbs such as garlic or onion, beets or cabbages. On the other hand, it can be rotated with wheat, barley, radicchio, salad and carrots. Planting should take place in October-November. For Scalogno to be eaten fresh, harvest begins in June of the following year. For Scalogno to be preserved and processed, harvest continues up to July. A maximum production of 6-8 tons per hectare is allowed.
Preparation techniques:
Scalogno can be eaten raw or in salads, sauces, omelettes, oil preserves and pickles. Thanks to its characteristic and delicate aroma, it is used in the preparation of starters and main dishes.
Production area :
The production area of Scalogno di Romagna IGP includes the municipalities of Borgo Tossignano, Casalfiumanese, Castel del Rio, Castel Guelfo, Dozza, Fontanelice, Imola and Mordano (province of Bologna); the municipalites of Brisighella, Casola Valsenio, Castelbolognese, Faenza, Riolo Terme and Solarolo (province of Ravenna) and the municipalities of Modigliana and Tredozio (province of Forlì-Cesena).
Wine matches:
Pignoletto Colli d’Imola marries well with piadina romagnola, local cold-cuts and oil-preserved shallots. Bianco Superiore Colli d’Imola is perfectly matched with tagliolini in a tomato sauce of Scalogno di Romagna and ham.
Historical and Geographical Information:
Scalogno di Romagna only grows in the same-named region. Shallots, together with bread and wine, were the traditional meal of farmers. Up to a few decades ago, all cuisine books called this product “scalogna”. According to various sources, this vegetable was known in ancient times for its healing properties. Plinius is the first one to mention it as he includes scalogna in a list of six different types of onions. Columella considers it as the best one among all varieties. Shallot-based tarts are mentioned in a 14th century cooking manuscript which is now kept in Bologna University Library and was printed at the end of the 19th century. Shallot was imported from France, where it had been well-known under the name of èchalotte since in the 13th century. Today, it appears in many publications on local traditions and gastronomy. It is regarded as a refined dressing which can replace the more “popular” onion or garlic, especially for mild meat, fish-based dishes or French-style sauces.
Protection association:
Pro Loco Tourist Association
2, Via XXV Aprile - 48025 Riolo Terme (RA)
+39 Tel. 0546 71026
Control body:
Check Fruit
24, Via Boldrini - 40021 Bologna
Tel. +39 051 6494836 - Fax +39 051 6494813
Related events:
Fiera dello scalogno di Romagna (Festival of the Romagna Scallot) - Riolo Terme (RA), the third Sunday of July.
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