Scalogno di Romagna refers to the fresh or dry bulb vegetable produced within several municipalities in the provinces of Ravenna, Forlì-Cesena and Bologna, in Emilia-Romagna. It differs from all other varieties of scallion due to its distinctive organoleptic characteristics - color, fragrance, flavor, aroma and refined taste which give this product its unique gastronomic properties.
As Scalogno di Romagna 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. Scalogno di Romagna has a piriform bulb with a coriaceous peel.
Calçot de Valls are shoots of white onion replanted in the ground, grown in the municipalities of the Catalan districts of Baix PenedŁs, el TarragonŁs, el Baix Camp and l’Alt Camp. The production of this vegetable is strictly regulated, and that combined with the water, soil and climate found in the area of production contributes to its distinctive characteristics.
Calçot de Valls are never washed and can be recognized because they still contain some traces of dirt on them. These shoots are 15 to 25 cm long and can be found tied with blue ribbon with all the relevant production details.
Historically, Cipollotto Nocerino is an ancient cultivar grown in the Sarno River valley for more than 2000 years. Today, the scallions of Nocerino can be found throughout the provinces of Salerno and Naples where they thrive in the fertile floodlands of the designated area of production.
The fresh flavored Nocerino scallions are picked at the end of spring when they reach the desired organoleptic characteristics. They are distinguished by the softness of the bulb and particular sweetness of their flesh, which is only slightly sour and piquant.
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