Scalogno

The shallot, which looks like a small onion, is divided into two sections inside. Its flavour falls somewhere between the onion and garlic, but its use is limited to flavouring special sauces cooked with butter and scattering raw and finely chopped on salads. Shallots keep better than onions, and so can be stored for a long time. With the rise in interest in Mediterranean food, they have recently become fashionable again, but in the past they were very much peasant food in the Italian south.