The Scalogno di Romagna PGI refers to the fresh or dry bulb vegetable belonging to the Allium ascalonicum species.
The production area of Scalogno di Romagna PGI is within several municipalities in the provinces of Ravenna, Forlì-Cesena and Bologna, in the Emilia Romagna region.
Scalogno di Romagna PGI cannot be cultivated in succession or after other Liliaceous plants (garlic and onion). Continuous cropping is not allowed (the same cultivation on the same piece of land); this Scallion can only be cultivated on the same piece of land after five years. The crop may not follow Solanaceus species such as beet and cabbage; however, it may be rotated with wheat, barley, radicchio, salad and carrots. As Scalogno di Romagna PGI has no seed and therefore has neither inflorescences nor pollination, for the reproduction of the vegetable it is necessary to plant the bulbils which are conserved during the harvesting period of the previous year. Planting takes place in the months of November and December, while harvesting is carried out from June of the following year. The irrigation, fertilisation and other agronomic practises must be carried out in accordance with pre-established techniques issued by the competent offices of the Emilia Romagna Regional Government. The maximum production allows for 60 quintals per hectare. The dry product is kept in storehouses, under canopies or in other well-ventilated areas for a few weeks.
Appearance and Flavour
Scalogno di Romagna PGI has a piriform bulb with a coriaceous peel. It is violet in colour with hues of white. The product is wrapped by an external film of a different colour: ranging from coppery tones to reddish. The flavour is much stronger and more fragrant than that of an onion, and sweeter than garlic.
The scallion, which originates from the city of Ascalone di Giudea in the Middle East (from which the etymological connection with the scientific name comes), is referred to in the scripts of Ovid, who mentioned it while discussing the theme of aphrodisiacal properties in food, as well as in works by Pliny. Over the centuries, the scallion became so diffused that since the Middle Ages it has been mentioned in several publications on culture, tradition and gastronomy. Over the years, the Romagna scallion has become part of the local gastronomical culture and in Romagna gastronomica by Corrado Contoli, it is referred to as being a product that is consumed exclusively in its place of origin.
Scalogno di Romagna PGI should be kept in a dry, cool and well-ventilated place. Extremely versatile, the scallion boasts many uses. Generally it is used as an ingredient in the preparation of sauces, ragù, stuffed foods and fillings, as well as for flavouring boiled meats, beef stews, braised beefs and roasted meats. Scallion leaves that are picked while still green can be finely chopped and used to add flavour to mixed salads.
The product is marketed as Scalogno di Romagna PGI. The fresh product can be found in June and July, while the dry product is available from July to December. Both varieties are sold in bunches of around 500 g, although the dry product is tied at the ends with raffia and is also available in mini packets and plastic nets containing 100 g of dry bulbs. Scalogno di Romagna PGI is also available as a transformed product in oil or vinegar.
Scalogno di Romagna PGI is different from all other varieties of scallion due to its distinctive organoleptic characteristics - colour, fragrance, flavour, aroma and refined taste - which give this product its unique gastronomic properties.