Traditional shallots from Brittany-France

Long Half-long

TRADITIONAL SHALLOTS FROM BRITTANY

TWO TYPES OF TRADITIONAL SHALLOTS ARE GROWN TWO TYPES OF TRADITIONAL SHALLOTS ARE GROWN IN BRITTANYIN BRITTANY

The SEMI-LONG is quite round and irregular in shape, its thintunic is coppery pink or red. Its pinkish flesh has a delicate and sweet flavour.The LONG variety has a long and regular shape, its tunic iscoppery yellow. Its colourful flesh has a strong taste.

HERITAGE OFHERITAGE OFTHE FRENCH GASTRONOMYTHE FRENCH GASTRONOMY

Used RAW or COOKED, the Traditional shallot is a major condiment of the French cooking : its inimitable flavour, as subtle as it is characteristic, makes it an irreplaceableingredient in numerous traditional or innovative recipes.

HOW TO IDENTIFY A TRADITIONAL SHALLOT ?

The Tuft The Scar

On the packaging, the name « ECHALOTES TRADITIONNELLES »is guaranteeing the origin and farmingmethod of the Traditional shallot.

HISTORYHISTORYOriginally from Asia Minor, the cultivation of Traditionalshallots has begun to grow up in the 17th century in the

French province of Brittany. From that time, Breton growershave evolved a genuine know-how for this cultivation helped

with some very good soil and weather conditions.

THE GROWINGTHE GROWINGHand-planted between mid-January and mid-April, the

shallot is pulled up between the 15th of July and the 15th of August: after been dried to the sun, it is harvested and stored in ventilated and refrigerated cells in order to be

commercialized all the year round.

The Traditional shallot is easily recognizable with the scar on its base, consequence of itscultivation : a planted bulb of shallot gives a tuft of shallots, also the scar marks the point wherethe shallot was united to the other shallots of the tuft. Onions, banana shallots and seed shallotsdon’t have a scar as a single bulb is coming out from the seed cultivation.

PRESERVATIONPRESERVATIONThe best The best wayway to to preservepreserve shallotsshallots isis to put to put themthem in a in a darkdark, dry and , dry and ratherrather cool place.cool place.

Page 2 – Échalote Traditionnelle de Bretagne

Page 4 – Scalogno Tradizionale di Bretagna

Page 3 – Traditional shallot from Brittany