SCALOGNO DI ROMAGNA PGI EN

SCALOGNO DI ROMAGNA PGI EN

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The Shallot of Romagna joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was released November 25, 1997.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Emilia Romagna.
The Romagna shallot belongs to the lily family (Allium) such as garlic, onion and aloe. In particular Allium Ascalonicum, vernacular scallions, shallots, garlic, shallot, is a bulbous plant, has some small bulbs aggregates between them to form piriformis that arise in large numbers around a central bulb, are more or less compressed at the sides where touch with the bulbs closer. They are wrapped in a film, which changes color from copper to reddish or brown to grayish.
The bulbs, deprived of external film, can reach a weight ranging from 5 to 25 grams depending on the type of land on which it is grown, they also take on a typical color, a purplish green, a reddish, light pink, a marked white and purple.
In particular, the Shallot of Romagna PGI presents an initial analysis outside a well developed root system, the roots can reach discrete lengths, also 25-30 cm., While the leaves arise from each bulb and have a cylindrical shape.
The Shallot of Romagna PGI has a special flavor, stronger and more fragrant than the onion and sweeter than garlic.
There are several uses of Shallot of Romagna PGI in the kitchen, for example, you can use the leaves, harvested when still green, finely chopped to flavor salads while the fresh bulbs cleaned from their outer skin, cut into thin slices to flavor dishes, giving to such a pleasant flavor.

SCALOGNO DI ROMAGNA IGP FOTO

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