The production area of the Scalogno di Romagna Igp includes some municipalities in the province of Bologna, Ravenna and Forlì-Cesena; this liliacea has a thousand-year history, just think that it was already widely used in Roman times and even the poet Ovid frequently mentioned it in his writings, describing it as an aphrodisiac product. Over the centuries, the use of Shallot spreads more and more, it becomes a very popular product on aristocratic but also popular tables and becomes part of the Italian gastronomic culture, specifically Romagna. In 1997 the European Igp certification was recognized, thanks to the link between the territory, the product and the producers themselves; about 20 years later the relative Consortium was born, with the aim of supervising production and promoting this excellence more and more.

Questo Scalogno sott’olio selezionato è prodotto con “Scalogno di Romagna IGP” ed è caratterizzato da un sapore unico, più dolce e delicato dell’aglio ma più intenso e profumato della cipolla. Molto particolare è la croccantezza che mantiene lo Scalogno e la leggerezza che rimane in bocca, non appesantendo minimamente l'alito. 

Perfect for aperitifs, appetizers and side dishes as an accompaniment to boiled red meats, high quality soft or medium-aged cheeses and typical salami of Emilia Romagna. In general, its combinations are so many, so let's leave room for the imagination and serve!

Ingredienti:

Scalogno di Romagna IGP (65%), , olio semi di girasole (29,5%), aceto di vino, sale

Dichiarazione Nutrizionale valori medi per 100g di prodotto