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Bologna PDO potatoes
Product Quantity: 2 kg
Retina with label
Potatoes of Bologna PDO
The Patata di Bologna PDO refers to the yellow-fleshed tuber, in its fresh state, belonging to the seed potato variety called Primura.
The production area of the Patata di Bologna PDO covers the province of Bologna in the Emilia-Romagna region.
After the soil has been previously prepared, sowing takes place in the month of March, for which the use of certified seed tubers, both whole and cut, is mandatory. The preparation of seed tubers involves pre-sprouting, a process that allows them to develop earlier and more resistantly once placed in the field. During this phase the tubers remain in an environment not subject to frost, in the presence of diffused light. Fertilization is carried out in order to provide the most adequate nutritional elements, such as nitrogen, phosphorus and potassium, to obtain optimal production from both a quantitative and qualitative point of view. The maximum production is 60 tons per hectare. Harvesting must be carried out when the grapes are completely physiologically ripe, i.e. when the peel will not tear under the pressure exerted by rubbing with the fingers. In this phase it will be possible to intervene with special machines that deposit the tubers in containers suitable for transport to the collection plants. The tubers are therefore generally harvested starting from the month of July.
The potatoes are stored in bins (wooden or rigid plastic crates) inside cold storage cells at a controlled temperature, between 4 and 7 °C, and protected from light. This operation has the aim of limiting the loss of humidity of the product while waiting to be packaged.
The historical sources that have come down to us to date tell us that the spread of the potato in the Bolognese territory took place in the early 19th century thanks to the agronomist Pietro Maria Bignami, who supported the cultivation of this vegetable by promoting its awareness among local farmers. In the 20th century, the spread of the crop reached its maximum potential, becoming for the entire province, from the plains to the hilly and mountainous areas, an important source for the local rural economy.
Characteristics
The "Patata di Bologna" PDO is characterised by its predominantly elongated oval shape, regular, with the presence of not very pronounced superficial buds (eyes). The skin is smooth, intact and free of external defects that would alter its characteristics. The size of the tubers is uniform, between 40 and 75 mm. The flesh is firm and varies in colour from white to straw yellow. The product has a good shelf life and a typical taste.
Pairings
Always to be consumed after cooking, it is excellent enjoyed both alone and in combination with other dishes, perhaps to sweeten the flavour. In fact, the product is often accompanied by fish, for example cod, cuttlefish or baked fish. Also excellent fried, roasted or stewed with stews and stews. Its sweet and delicate flavor allows it to be combined with many dishes and dishes. Exceptional when used to prepare potato gnocchi.
5 pieces
