Romagnolo Shallot in Seed Oil: prepared raw and processed over four days using only salt and vinegar according to a traditional local recipe which preserves its aroma and crunchiness. Compared to extra virgin olive oil, marination in seed oil is better suited for use in restaurants and venues where the precious bulbil is traditionally combined with prosciutto and piadina, or served as a special pizza topping.

Ingredients: organic Romagnolo shallot, organic sunflower oil, organic wine vinegar, salt, organic pepper in grains