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  • fresh or dried tagliolini for 4 (500g should do)

  • 1 bunch of shallots

  • 150g of sliced bacon (alternatively use coarse sliced raw ​​ham)

  • 200g of fresh tomatoes or high quality passato (Saporita)

  • 2/3 tablespoons of extra virgin olive oil

  • a few basil leaves

  • salt and pepper to taste

  • parmesan cheese 36 months to be grated on top of the preparation


The Scalogno di Romagna PGI differs from the shallot varieties grown elsewhere for its peculiar organoleptic properties: color, aroma, flavor, aroma and finesse give it a unique gastronomic role.

The Scalogno di Romagna PGI is probably one of the first vegetables grown in Italy, think that there are certain evidences of its cultivation in Romagna that date back to at least 1000 BC. In Romagna, this vegetable (Allium ascalonicum) has always been cultivated, so much so that it is considered an integral part of the culture of the territory. It seems that this "bulb"  reached Italy about 5000 years ago, when nomadic populations moved from Palestine to Europe. Originally from the town of Ascalone according to Dioscorides, who defines it as the "bulb Ascalonites", it found an ideal growth environment in Romagna, where it has been cultivated for at least 3000 years. Italian excellence with ancient oriental origins, Lo Scalogno di Romagna, as they call it in the area, is one of the most loved vegetables of the Riviera.


Start by peeling and finely chop the shallots and cut the bacon into thin strips. Then wash and cut the tomatoes into pieces.


Slightly heat the tablespoons of olive oil in a large pan and add the chopped shallot. As soon as the shallots begin to get a golden colour, add the bacon and  brown it over medium heat for a minutes. At this point add the tomatoes on low heat until they completely dissolve. Add the basil leaves in the end otherwise they cook too long and loose their flavour.


Put the tagliolini in a pot of boiling salted water and after a couple of minutes, drain them without eliminating the cooking water which will be used afterwards. Add them in the pan with the sauce and use the water (not too much) to cook them to the right consistency for max 2 more min. Allow the sauce to absorb well.

Season with salt and pepper and, if you desire, grate some of the fresh parmesan over the the dish.


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