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 calogno di Romagna has been present in its current area of production since the early 1900s. It
is mentioned in numerous writings on local culture and culinary traditions. The plant was imported
from France where it was known in the 12th century. The Scalogno di Romagna is an elongated bulb
which comes in a variety of hues ranging from yellow to leather-brown, tawny, brown and grey. The
sweet and delicate taste is more akin to onion than garlic. The differences between this and the
French shallot are several: the aroma is less garlicy, the roots are longer, and the leaves are
shaped differently. The special quality of the Scalogno Romagna resides in its distinctive aroma
which the plant develops under particular storage conditions. The aroma of the Scalogno di
Romagna is generated by the microbic flora of the soil in which it is grown and the presence of
active enzymes. The area of cultivation includes numerous town districts in the provinces of
Bologna, Forlì and Ravenna.
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Associazione Turistica Pro Loco Riolo Terme
Via XXV Aprile, 2
48025 Riolo Terme (RA)
ITALY
phone: (+39) 0546/70009
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Region of
Production
IGP Map
Emilia-Romagna
Recipes
CONTOFILETTO IN SALSA DI VINO CON PROSCIUTTO DI SAN DANIELE
RIPIENO D'ANATRA
RIPIENO DI FEGATINI DI POLLO
TROTA RIPIENA
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