Fruit, vegetables and pulses

Patata della Sila (Sila potato)

Patata della Sila PGI: slow-grown on Calabria's cold, dry upland

It comes from the villages ringing the Sila plateau, across the provinces of Cosenza and Catanzaro, from loose, slightly acidic soils watered with spring water. Cold nights and dry days slow the plants down, so the tubers build up more dry matter. Protected as a PGI since 2010, it also carries the "mountain product" label.

• Six permitted varieties, from red-skinned Desirée to white-fleshed Majestic
• High dry matter keeps the flesh firm and whole after cooking
• Stored in the dark it keeps up to eight months, with no chemical sprout inhibitors

How to enjoy it. Match the variety to the dish: Desirée for gnocchi, Majestic for mash, Nicola steamed or roasted, Ditta for roasts and boiled dishes. On the Sila it goes into patate 'mpacchiuse and baked pasta e patate, or beside mushrooms and sausages.

Production areas

Calabria

Season

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