C 233/46
4.
EN
Official Journal of the European Union
16.6.2022
Concise definition of the geographical area The production area comprises the part of the Emilia-Romagna Region suitable for the cultivation of Allium ascalonicum and covers the following municipalities: — Province of Ravenna: Brisighella, Càsola Valsenio, Castelbolognese, Faenza, Riolo Terme and Solarolo; — Province of Forlì-Cesena: Modigliana and Tredozio; — Province of Bologna: Borgo Tossignano, Casalfiumanese, Castel del Rio, Castel Guelfo di Bologna, Dozza, Fontanelice, Imola and Mordano.
5.
Link with the geographical area The link between ‘Scalogno di Romagna’ and the geographical area is based on the product’s reputation.
‘Scalogno di Romagna’ is known to be a particular ecotype of shallot with its own characteristics which are different from other types on the market.
The land suitable for growing ‘Scalogno di Romagna’ is hilly with medium-texture to clayey soils, dry, rich in potassium and organic matter, well-exposed and well-drained.
These soils are characteristic of the chalk ridge known as ‘La Vena dei Gessi Romagnola’ [the Romagna Chalk Vein], which passes through a large part of the production area and characterises and influences the entire area, giving the soils a certain alkalinity.
The territory of the production area is also known as a spa area characterised by the sulphuric components of the soil and water.
The aromatic qualities of the liliaceae family are thus influenced by these environmental characteristics in the sulphuric components.
The microbial flora of the soil, which, with its continued enzymatic activity during storage or drying, leads to the development of the typical sweet and delicate aroma of ‘Scalogno di Romagna’, but also of the pungent odour.
A distinguishing feature of ‘Scalogno di Romagna’ is that it does not form flower heads; the only possible and authorised method of growing it is therefore by replanting the bulbs.
This characteristic has maintained its genetic heritage and the characteristics of the specific ecotype over the centuries, as there is no natural or forcible exchange of pollen with other species, meaning that it has not undergone the crossings or genetic interventions typical of the other varieties on the market.
The ‘Scalogno di Romagna’ has never been found in the wild, which means that the Celtic peoples who brought it to Romagna cultivated an original and authentic product, which could in no way be exchanged, confused or replaced with any other bulb of the liliacea family.
There is a clear link between the ‘Scalogno di Romagna’ and the local area: its producers, including those who grow a few square metres of shallots in their own kitchen garden; thanks also to them, the ability to pass on this valuable tribute to the generous earth of Romagna has not been lost.
The producers’ skills are also very important in selecting the bulbs, something they do with excellent craftsmanship.
Part of the harvested bulbs are intended for consumption and, normally, those which have a medium size and a more curved shape are used for replanting.
A number of writers mention this product, such as Corrado Contoli, who was born and lived in Lugo.
In his 1963 book ‘Guida alla veritiera cucina romagnola’ [Guide to genuine Romagna cuisine], the chapter on ‘Pork dishes’ features a panegyric to the shallot that is both pioneering and evocative.
Graziano Pozzetto quotes other testimonies regarding the description of the product and its use in countless recipes from the last century in his book ‘Lo scalogno di Romagna.
Cibo per Venere’ [Scalogno di Romagna - Food for Venus], published in 2001.
Several local chefs have used the ‘Scalogno di Romagna’ in the preparation of various dishes, including Tarcisio Raccagni of the former restaurant ‘Gigiolè’ in Brisighella; he aimed to recapture medieval cuisine in the dinners staged for the famous Medieval Festivals in Brisighella.
There are also online citations documenting the reputation of ‘Scalogno di Romagna’ and its use as a seasoning for the preparation of various dishes or preserved in oil, on websites such as Giallo Zafferano, La Gazzetta del Gusto, Buonissimo, Geisha Gourmet and Taccuini Gastrosofici.