Shallots of Emilia: a winner on any chopping board

Aromatic yet light, it will bowl you over with its sophisticated taste. Its advantage lies in its very delicate fragrance: Shallots of Emilia are best appreciated in our more traditional recipes but will surprise you also in more innovative preparations. Its aphrodisiac qualities are told in popular legends…

The journey of a conqueror

The Shallot first landed in the Mediterranean from central Asia in the thirteenth century, in France, where it recorded one success after another. The virtuous bulb was unswerving and always in search of adventure, and one day it decided to travel with Freddi to Emilia. This land was one of expert farmers who had devoted their time to the cultivation of onions for generations, and it was warmly accepted in these more fertile lands.

Identikit of a knight

thin copper-coloured
tunic

sweet,
delicate taste

tender flesh
with lilac veins

long and plump
in shape

thin copper-coloured
tunic

sweet,
delicate taste

tender flesh
with lilac veins

long and plump
in shape

Always ready for new “challenges”

Soffritto

Sweet and delicate in taste, Shallots of Emilia are the perfect balance between a garlic and an onion. It is suitable for preparing a delicate soffritto (base of chopped sautéed onions and herbs), and for less “aggressive” tastes
Creamed soups

Shallots of Emilia are aromatic with a hint of garlic, and are suited for the preparation of sophisticated creamed soups made with seasonal vegetables
Sauces

Shallots of Emilia are superb either raw or cooked and a perfect ingredient for sauces to accompany cold cured meats, cooked meat and fish