Shallots or scallions (Allium ascalonicum), also commonly called shallots are of the lily family, like onion, garlic and leeks. His appearance is of a small red bulbs, but there are many varieties, in addition to elongated is the most common, the thin neck is round and round like onions, and colors range from white to gray and reaching red, are from central Asia, now cultivated in many countries, and in each assessing a variety.

They are highly prized in traditional cuisine and the highest quality food, very aromatic, offering a mild, sweet flavor and delicate that lies between the onion and garlic. Including them in our dishes, we will provide a delicious, slightly sweet and spicy flavor.

We enjoy them raw and cooked, in salads you'll love chives replacing or developing them into a vinaigrette. It is also common confit to accompany meat or fish dishes, snacks, cheese or foie gras is delicious. Of course, shallots are the ideal ingredient for stews and sauces, in any case the dishes have a touch of flavor.