The Romagna Shallot, not to be confused with the French variety more commonly found in supermarkets, is a traditional product of the Province of Ravenna. It is an herbaceous garden plant belonging to the lily family and propagates through bulbs—or more precisely, bulbils.
In the name of this small bulb, scientifically called Allium ascalonicum, university researchers were mobilized, ancient classical texts were consulted, and in 1997 the Protected Geographical Indication (PGI) was obtained, officially recognizing its sovereign home in a small corner of Romagna.
The Romagna Shallot is a truly organic product: it needs no external help to grow and preserve its pleasant qualities. Unlike other Liliaceae such as garlic and onion, the shallot does not flower, so there is no pollen exchange between plants; reproduction occurs solely through the bulb. The shallot of today, if analyzed, is genetically identical to that of 2,000 years ago.
Its white-violet color, spread over its flask-like shape, is appealing and evokes tasty summer appetizers as well as robust autumn preparations, paired with porcini mushrooms, roasts, or grilled steaks.
Production Area
The entire Province of Ravenna.
Typical Uses
The Romagna Shallot can be used in many ways: The leaves, harvested while still green, finely chopped to flavor salads with tomato, lettuce, chicory, etc. Fresh bulbs, once peeled of their outer skin, sliced thinly to season dishes, imparting their slightly spicy flavor. With diced bulbs, cubes of ham, and tomato, one can prepare an excellent and flavorful ragù for egg pasta such as tagliatelle or tagliolini.
Historical Origins
The Romagna Shallot appears to originate from the Middle East, specifically from the city of Ascalon in Judea, as cited by Pliny. It is also mentioned by Boccaccio in his tales, while Dioscorides described the shallot as Bulbus Ascalonites, and Ovid, in writing about aphrodisiacs, included shallots, already considered by the ancients as a stimulant of sexual functions.
The shallot was certainly cultivated in Charlemagne’s garden, and its use spread during the 12th century.
By the 1200s, the shallot was already well established in France, where it has long been highly appreciated and plays an important role in refined cuisine. It differs from the Romagna Shallot in aroma (closer to that of the onion), in much shorter roots, and in its different stalks and leaves.
In Europe, the shallot is known as échalote in France, shallot in England, Schalotte in Germany, and ascalonia or chalota in Spain.
