Romagna Shallot PGI
Romagna Shallot PGI is a characteristic and traditional vegetable of the area of Vena del Gesso Romagnola linked to the hot and dry climate of this section of the Apennines. Its distribution range includes all the Park Municipalities. The shallot is a relative of onion and garlic, but has very different organoleptic features. In particular, the Romagnola variety - very similar to the original wild species - has a smooth purplish bulb covered with a strong copper brown cuticle and a very intense taste, almost sharp and aromatic.
Shallot absorbs great quantities of sulfur, an organic mineral element characterizing its taste and smell and which is particularly abundant exactly in the lands nearby Vena del Gesso, since the gypsum is formed by calcium and sulfur.
It is always harvested by hand from mid-June to eat it fresh and until mid-July to dry it in the sun. It is sold both fresh in bunches or dry in braids or bunches, or preserved in vinegar or in oil. Some producers directly sell Romagna Shallot PGI in Vena del Gesso Romagnola Park, in their own agricultural holdings.
Shallot
(photo by PR Vena del Gesso Romagnola)
